[Sca-cooks] greengage plums

[Sue Clemenger]

I made those (or something very similar) for a feast a few years ago, 
only I opted to use fresh plum halves instead of the cooked puree I see 
delineated below.  Dunno why I left them whole like that (perhaps a 
misreading of the recipe? perhaps expediency?), but they worked nicely. 
  I did them up as individually-sized tartlets.
--maire

David Friedman wrote:


> I've only made the following with dried plums, but it's for either fresh 
> or dried:
> 
> 70   A tart with plums, which can be dried or fresh (Sabina Welserin)
> 
>     Let them cook beforehand in wine and strain them and take eggs, 
> cinnamon and sugar. Bake the dough for the tart. That is made like so: 
> take two eggs and beat them. Afterwards stir flour therein until it 
> becomes a thick dough. Pour it on the table and work it well, until it 
> is ready. After that take somewhat more than half the dough and roll it 
> into a flat cake as wide as you would have your tart. Afterwards pour 
> the plums on it and roll out after that the other crust and cut it up, 
> however you would like it, and put it on top over the tart and press it 
> together well and let it bake. So one makes the dough for a tart.