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Sabina Welserin, published 1553


Strawberry Tart


# 89 Ain ebertorten z=FA machen

Mach das bedellin unnd la=DF erstarcken jn der tortenpfanen/ darnach nim di=
e
eber vnnd legs dara=FAf vmber a=FAfs allerrnechts z=FAsamen, darnach z=FAck=
eres woll
a=FAfs allerbast, la=DF darnach ain klain weil bachen, ge=FA=DF ain malausi=
er dara=FAf
vnder vnnd la=DF ain weil bachen, so jst er gemacht.
(from Das Kochbuch der Sabina Welserin. Herausgegeben von Hugo Stopp. Mit
einer =DCbersetzung von Ulrike Gei=DFmann. Heidelberg 1980.  Provided by Th=
omas
Gloning)

#89 To make a strawberry tart

Make a pastry shell and let it become firm in the tart pan.  Afterwards tak=
e
strawberries and lay them around on top as close together as possible, afte=
r
that sweeten them especially well.  Next let it bake a short while, pour
Malavosia over it and let it bake a while, then it is ready.
(Translation by Valoise Armstrong)

My version  (I got this from List, it is not Phillipa's version)

Pastry shell
1 pound strawberries
=BC cup Malmsey (Malavosia)
Sugar

Bake at 450 degrees for 10 to 15 minutes. Remove from oven.  Slice
strawberries and arrange them in the pastry shell.  Sprinkle sugar over
strawberries.  Bake 5 to 10 minutes at 450 degrees. Remove from oven then
pour Malmsey over strawberries. Return to oven and cook for another 5 to 10
minutes.



>
> Ah my dears. I am 61, and while I have a few gray hairs, they are hard to
> find. So can we get back to food? What's coming into season where you are
> and how would you have fixed it in period? Margarite
>