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Tart de ffruyte (A Fruit Pie)
Tart de ffruyte (A Fruit Pie) is a traditional Medieval recipe for a classic dish of salmon or eels (fruit of the water) cooked with figs, wine and spices in a pie shell. The full recipe is presented here and I hope you enjoy this classic Medieval version of: A Fruit Pie (Tart de ffruyte).
prep time
20 minutes
cook time
75 minutes
Total Time:
95 minutes
Serves:
6
Rating: 
Tags : Spice RecipesBaking RecipesBritish RecipesEnglish Recipes
Original Recipe
Tart de ffruyte
(from Harleian MS 4016)
Tart de ffruyte. Take figges, and seth hem in wyne, and grinde hem smale, And take hem vppe into a vessell; And take pouder pepper, Canell, Clowes, Maces, pouder ginger, pynes, grete reysouns of couraunce, saffroñ, and salte, and cast thereto; and þeñ make faire lowe coffyns, and couche þis stuff there-iñ, and plonte pynes aboue; and kut dates and fressh salmoñ in faire peces, or elles fressh eles, and parboyle hem a litull in wyne, and couche thereoñ; And couche the coffyns faire with þe same paaste, and endore the coffyñ withoute with saffron & almond mylke; and set hem in þe oveñ and lete bake.
Translation
Tart of Fruit. Take figs, and boil them in wine, and grind them small, and put into a vessel; and take pepper, cinnamon, cloves, mace, ginger, pine nuts, raisins of Corinth, saffron, & salt, and add; and then make fine shallow pie shells, and put this stuff therein, and plant pine nuts on top; and cut dates and fresh salmon in nice pieces, or else fresh eels, and parboil it in a little wine, and place on top of the filling; and place on top of the pie shells a lid made of the same pastry, and endore the pie shells on the outside with saffron & almond milk; and set them in the oven and let bake.
Modern Redaction
Ingredients:
200g figs
300ml wine (either white or red)
1/2 tsp pepper
1/2 tsp
cinnamon
1/2 tsp
cloves
1/2 tsp
mace
1/2 tsp
ginger
100g pine nuts (reserve 20g for topping)
1000g raisins
10
saffron threads
salt, to taste
1 22cm
pie shell with lid, pre-baked
200g fresh salmon (or eels)
100g dates
50ml
Almond milk
Method:
Place the figs in a saucepan, cover with wine and bring to a boil. Reduce the heat to a medium simmer and continue to cook the figs until very soft. Remove from the heat and allow to cool. Mash the figs into the liquid until well blended then add the pine nuts, raisins and spices and mix together. Place the mixture in the base of a pre-baked pie shell and add a thin layer of pine nuts on top.
Poach the salmon until tender and flaky. Arrange the pieces of cooked salmon and sliced dates on top of the fig mixture. Add the pie lid and brush the top with almond milk. Bake in an oven pre-heated to 190°C until the pastry is a golden brown (about 30–45 minutes).
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