[Sca-cooks] tart crust question

[Daniel Myers]

On Jul 14, 2004, at 2:28 PM, Olwen the Odd wrote:

>> Thank you!   Thank you even more for the list of Dutch cookbooks!
>>
>> I'm planning to do a table set to look like a late sixteenth/early
>> seventeenth century Dutch breakfast piece still life, and I 
>> particularly
>> want to do a tart like this one:
>>
>> <http://worldart.sjsu.edu/VieO42870$10084*778063>
>
> Anyone else think the smaller round item is a sandwich?  Nice tart 
> crust.

While it does look funny around the edges, that could be caused by 
multiple loaves baking next to each other and fusing together (like 
modern hamburger and hot dog buns).  Those marks combined with the 
dimple in the top match the description of a manchet given by Peter 
Brears in "All the King's Cooks".  He says that the manchets were 
formed, cut around the circumference, and then pierced at the top, all 
in order to get a nice shaped loaf that didn't rise too much in the 
center.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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