[Sca-cooks] cinnamon tart and english tart

[Irmgart]

The English Tart is also Sabina Welserin (
http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html)

I'm sure the actual original measurements are different from modern ones,
but it works out. Makes 2 deep dish pies. I usually just toss the extra egg
yolk in. :)

36 To make an English tart

First take one third of a quart of cream, some three quarters of a pound of
fat and a quarter pound of sugar, which must be allowed to cook with the
milk and the fat. After that take six eggs, according to how [large] they
are, and, also six egg yolks, beat two eggs with a small spoonful of flour
and stir it until smooth, and when it is well-beaten, then beat into it all
the eggs, put it all in a pan and let it simmer together until it becomes
fairly thick, and watch out that it does not burn, and when it is cooked
then salt it a little and pour in a little rose water on it while it is
still warm, and let it bake.

You can see that it complements the cinnamon tart well:

132 A cinnamon tart

Take a half pound of ground almonds, more or less, according to how large a
tart one will make. Take butter and the whites from seven eggs. Mix
everything together, afterwards put a half ounce of cinnamon into it, the
largest part, however, sprinkled on top, and sprinkle the tart with rose
water. Also take about a half pound of sugar and put it in. The white fat
from a leg of veal, cooked and finely chopped, is also especially good.

-Irmgart

On 11/21/05, Stefan li Rous <StefanliRous at austin.rr.com> wrote:
>
> Irmgart commented:
> > oh! I *love* to do Sabina's cinnamon tart and the english tart (works
> >
> > out well as one has a bunch of egg yolks and the other a bunch of egg
> >
> > whites). I never go home with any.
> >
> >
>
> These sound good, but for my side of the family get-together the
> dessert and turkey are already taken care of. We're supposed to bring
> side dishes. But for lunch with wife's parents they haven't made a
> request, so perhaps I could do those there. We talked about the
> cinnamon tart here recently, so I can go look that one up. Which one
> is the english tart? I probably have the recipe in the Florilegium.
> I'm not sure where to find the english to put in it, though.
>
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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