Tart of Apples
An apple & pear pie - contributed by Monica Gaudio

Original recipe from Ancient Cookery, 1381:

For to make Tartys in Apples: Take good apples and good spices & figs and raisings and pears and when they are well braid colour with safron well and do it in a coffin and do it forth to bake well.

Original recipe from Curye on Inglysh:

Tak gode applys & gode spycis & figs & reysons & perys, & wan bey arn wel ybrayd colour wyb safroun wel & do yt in a cofyn, & do yt forth to bake wel.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglysch. New York: Oxford University Press for The Early English Text Society, 1985.

Modern recipe:

  • 3 apples & 3 pears
  • 1 cup sugar
  • 2 Tbs. flour
  • 1/2 cup water
  • 1 tsp. cinnamon
  • 1/4 tsp. saffron
  • 1/2 tsp. ginger
  • 1 Tbs. lemon juice
  • 1/2 cup red wine
  • 1/2 cup each chopped dates & currants
  • Pastry for 1 pie shell with lid
Peel and chop fine the apples and pears. Toss the fruit with the flour, spices, dates, currants, wine, water and lemon juice. Fill the pie with the fruit mixture and cover with lid. Bake for 1 hr at 350° F . Serve it forth.

I used dates and currants in my recipe rather than figs and raisins because both were used by medieval cooks in similar recipes and are appropriate subsitutions.

Tart of Apples is featured in Heralds & Scribes Schola

Metric, Celsius, & Gas Mark Equivalencies

Monica Gaudio is a Gode Cookery apprentice and resides near Pittsburgh, PA.

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Tart of Apples © 1998 Monica Gaudio | This page © 2000 James L. Matterer

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