A Boke of Gode Cookery Presents

To make a tarte of medlers

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: A recipe for making a medlar tart

To make a tarte of medlers.

Take medlers when thei be rotten and braie them with the yolkes of .iiii. egges / then ceason it vp with suger and sinamon and swete butter / & so bake it.

To make a tart of medlars.

Take medlars when they be rotten and bray them with the yolks of 4 eggs / then season it up with sugar and cinnamon and sweet butter / & so bake it.

  • Medlars - the over ripe pulp or flesh of the fruit, sans stems, seeds, etc.
  • Egg yolks
  • Sugar
  • Cinnamon
  • Butter
  • One 9-inch pie shell, made with shorte paest for tart
In a food processor or blender, purée the fruit and egg yolks into a smooth, thick mixture. Add a little butter, blending well, and season with sugar & cinnamon. Place in the pie shell and bake until the pastry is golden brown and the filling has set.

Information on medlars from http://www.eat-it.com/Plants/medlar.html:
Medlar - the fruits resemble small apples. The white flowers are as showy as a wild rose. A relative of the pear, it is also called Northern Loquat because of its long green leaves with a leathery appearance. Self-fertile, late blooming and long-lived, the small trees’ fruit matures when the leaves start falling in the fall. They are ripe after stored a few weeks at room temperature. The flesh turns soft and is applesauce cinnamon-like in flavor. Fruits can be left on the tree to ripen in some areas.

Additional information may be found at: http://www.southmeadowfruitgardens.com/FeaturedFruitTrees.html


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