[Sca-cooks] tarts vs. pies, a bit of help

[Alexa]

I too am fairly new to the period recipe thing.  Let
me know how the tart comes out.  I have a feast that I
doing in a few months, and that is something I was
considering serving.  

Alexa

--- Samrah <auntie_samrah at yahoo.com> wrote:

> 
> I am new to this period recipe/redaction thing.  I
> am making a version of a spinach tart from Le
> Menagier.  I managed to find the original recipe
> on-line.  I can come up with my own redaction. 
> However, it just says "to make a tart".  I know
> there are lots of you guys who can do this sort of
> thing in your sleep.  I can deal with the pastry
> part, but I would like to know if you think a "tart"
> in this context should be:
> 
> 1.  a circle folded in half and sealed
> 
> 2.  a regular sort of pie, open-faced like a quiche
> 
> 3.  a pie with a top crust
> 
> I am thinking that it probably should be a
> normal-sized 9"ish sort of thing, as I was under the
> impression that larger was generally more common in
> period.  I know that thinking and impressions are
> dangerous, so please steer me in the right
> direction.
> 
> This is just for a feast group meeting so it is not
> incredibly stressful, just trying to head in the
> right direction.
> 
> Thanks ever so much,
> 
> Samrah
> 
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