To make a tarte of Marigolds, Primorses or Cowslips
To make a tarte of Marigolds, Primorses or Cowslips is a traditional Elizabethan recipe for a classic tart made from an apple puree mixed with marigold, primorse or cowslip petals (or a blend) and cream cheese that's made into a custard with eggs before being baked in a rich shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To make a tarte of Marigolds, Primorses or Cowslips.
To make a tarte o marigoldes, prymroſes, or couſlips.
Take the ſame ſtuffe to euery of them that you do to the tarte of borage , and the ſame ceaſonynge.
Modern Redaction
Ingredients:
300ml petals from marigolds, primroses or cowslips (or a mixture)
1 cooking apple, peeled and cored
200g ricotta cheese
4 egg yolks
2 tbsp butter
1/4 tsp ground mace
1 batch short paest for tart
Method:
Roll out the pastry and use to line a 22cm diameter deep pie dish. Line with greaseproof (waxed) paper (typically trimmed to a circle known as cartouche), fill with baking beans or beads then transfer to an oven pre-heated to 180°C and blind bake for about 15 minutes, or until the pastry is just dry to the touch (but not coloured). Remove from the oven, take out the paper and baking beans and set aside as you prepare the filling.
Combine the apple and 2 tbsp water in a small pan. Bring to a simmer and cook, uncovered, for about 20 minutes or until the apple has broken down. Add the flower petals to the apple along with the butter and mace and beat with a wooden spoon until pureed.
Beat the cream cheese in a bowl until soft. Add the egg yolks and beat until combined. Now work in the apple and borage mix. Turn this mixture into the blind-baked pastry shell then transfer to an oven pre-heated to 180�B0;C and bake for about 25 minutes, or until the pastry is golden and the custard filling has set.
