Click on the image, above to submit to Pinterest.
Tartlettes/Tartletes (Tartlets)
Tartelettes (Tartlets) is a traditional Medieval recipe for pork and fruit-based tarts intended as the centrepiece of a main meal. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Tartlets.
prep time
30 minutes
cook time
20 minutes
Total Time:
50 minutes
Serves:
6–8
Rating: 
Tags : Pork RecipesBeef RecipesBaking RecipesBritish RecipesEnglish Recipes
Original Recipe
Tartlett9
(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 Redaction
Ingredients:
1
pie crust (sufficient for a large dish about 4cm deep and 22cm across)
500g veal (or pork)
1 tbsp red wine vinegar
100g whole prunes (pitted)
100g whole dates (pitted)
150g raisins
60g pine nuts
2 hard-boiled eggs
6 tsp
powder fort
1 tbsp sugar
salt to taste
Method:
Cut 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-chop 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 (350°F/Gas Mark 4) and bake for about 20 to 25 minutes, until the pastry turns golden brown.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
%20Recipe)