Tartlettes/Tartletes
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Original RecipeTartlett9 (from A Forme of Cury)Take Pork yſode and grynde it ſmale with ſafronn, medle it with ayrenn and raiſons of coraunce and powdorfort and ſalt. and make a foile of dowhƺ and cloſe the fars þ9inne. caſt þe Tartlet9 ī a Panne with faire watr boillyng and ſalt, take of the clene Fleſh withoute ayrenn et boile it ī gode broth. caſt þ9to powdor douce and ſalt, and meſſe the tartlet9 ī diſsh9 et helde the ſewe þ9onne. Tartletes (from A Forme of Cury)Take Veel yſode and grnde it ſmale. tarde harde Eyrenn iſode and ygrōnde et do þ9to with prunes hoole. dat9. icorū. pyn9 and Raiſonns corannce. hool ſpices et powdor. ſugr. ſalt, and make a litell coffyn and do þis fars þ9inne. et bake it et sūe it forth. 
The Forme of Cury presents two recipes for these meat and fruit-based tarts. Both are variations on a theme and show how the basic recipe can be adapted and changed to suit different tastes. The redaction given below is a melding of the two recipes. Modern RedactionIngredients:
1 pie crust (sufficient for a large dish about 4cm deep and 22cm across) Method:PreparationCut you meat into thin strips, place in a pan and add water to cover. To this add a tablespoon of red wine vinegar and a pinch of salt. Bring to the boil then allow to simmer for about 30 minutes until the meat has cooked. While the meat is cooking, roughly-cop the fruit and pine nuts and mix in a bowl. Mash the eggs and add to the fruit. When the meat has cooked allow to cool, mince finely and add this to the fruit mixture. You can either make a single large pie, or using a muffin tin you can make individual portions. Whichever method you chose, grease your tin, line with pastry and add the filling. This is a tart not a pie, so there's no need for a top. Place in an oven pre-heated to 180°C and bake for about 20 to 25 minutes, until the pastry turns golden brown. |
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