[Sca-cooks] Italian Garlic Tart: Seeking Source

[Lilinah]

While surfing the web, i came across the 
following recipe on a French website. The 
translation into English is mine. The conversions 
into US measure are mine. And [comments in square 
brackets] are mine.

The French gives a source, but i can't figure out 
which it is. "Torta d'agli" (even under another 
name) does not appear to be in the anonymous 
Venetian, the anonymous Tuscan, or the 
Neapolitan. So i'd like to know which book this 
is from.

----- Transl. -----

Tarte of garlic, cheese, raisins and  spices
according to Torta d'agli (Garlic Tarte), Libro 
di cucina del secolo XIV (Frati, 15th century).

Ingredients

Pie Crust:
Pâte brisée (short crust):
500 g [1 lb] flour + 1 egg + 180 g (6-1/3 oz.) 
butter + 10 g (1/3 oz.) salt + water.

Filling:
500 g [1 lb] pie crust
600 g [1-1/3 lb.] fresh cheese
200 g [7 oz.] peeled garlic cloves
200 g [7 oz.] lard
-- [i forget, what is the French "lard" comparable to in the US?]
100 g [3-1/2 oz.] raisins
3 eggs
(saffron)
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. pepper
[for the above measurements the French uses "coffee spoon"]

Method
(cooking time = 1 hour)

Make the pâte brisée [pie crust dough].

Cook the peeled garlic in boiling water 10 min. 
to 1/4 hour, then cool in cold water.
[when cool, drain]
Put the drained garlic in a mixer and continue 
adding the cheese and the spices.
Mix in the lard in dice, then the eggs, then the raisins.
Line a tart pan with part of the pie dough, pour 
in the filling, and cover with the rest of the 
dough (pinch the edges).
Cook in a hot oven at 230° C (445° F) for about 1 
hour. [that seems rather hot to me]

NOTE:
The historic recipe indicates:  sweet and strong spices
Libro di cucina

----- End Transl. -----

-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

My LibraryThing
http://www.librarything.com/catalog/lilinah