To make a Tarte of Prunes

A Boke of Gode Cookery Presents

To make a Tarte of Prunes

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

DESCRIPTION: A recipe for a prune tart

To make a Tarte of Prunes.

Take prunes and set them vpon a chafer with a lytell red wyne & put thereto a manchet and let them boyle togither then drawe them thorowe a strayner with the yelkes of foure egges and ceason it vp with suger and so bake it.

To make a Tart of Prunes.

Take prunes and set them upon a chafingdish with a little red wine & put thereto a manchet (loaf of bread) and let them boil together then draw them through a strainer with the yolks of four eggs and season it up with sugar and so bake it.

Prunes
Red wine
Unseasoned white bread crumbs
Egg yolks
Sugar
One 9-inch pie shell, made with shorte paest for tart

Place the prunes in a saucepan and cover with the wine; bring to a low boil. Add enough bread crumbs to thicken the mixture and cook for several more minutes. Remove from heat and in a food processor or blender, purée along with the egg yolks into into a smooth, thick mixture. Season with sugar, place in the pie shell and bake until the pastry is a golden brown and the filling has set.

GLOSSARY

RETURN TO: A Renaissance Cookery Book

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