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A Tarte of Strawberries
A Proper Newe Book p. 39
49
Take and strain them with the yolks of four
eggs, and a little white bread grated, then season
it up with sugar and sweet butter and so bake it.
2 c strawberries ⅓ c sugar
4 egg yolks 4 T butter, melted
½ c bread crumbs 8" pie shell
Force strawberries through a strainer or
run through a blender, then mix with
everything else. Bake crust for 10 minutes,
then put filling into the crust and bake at 375°
for 20 minutes. You may make the crust using
the recipe for Short Paest (page 45), which is
from the same source.
A Tart with Plums, Which can be Dried or
Fresh
Sabina Welserin no. 70
Let them cook beforehand in wine and strain
them and take eggs, cinnamon and sugar. Bake
the dough for the tart. That is made like so: take
two eggs and beat them. Afterwards stir flour
therein until it becomes a thick dough. Pour it on
the table and work it well, until it is ready. After
that take somewhat more than half the dough
and roll it into a flat cake as wide as you would
have your tart. Afterwards pour the plums on it
and roll out after that the other crust and cut it
up, however you would like it, and put it on top
over the tart and press it together well and let it
bake. So one makes the dough for a tart.
¾ lb prunes 1 T sugar
1 ½ c red wine 1 t cinnamon
4 eggs 1 ¼ c flour
Simmer the prunes in the wine for about
40 minutes until they are quite soft. Remove
the pits, force them through a strainer. Add
two eggs, sugar, cinnamon.
Beat two more eggs well with a fork, then
beat and gradually stir in about 1 ¼ c flour.
Knead the dough smooth; you may need to
add a few drops of water at the end. Divide in
two slightly unequal portions. Roll out the
larger to fit a 9" pie pan. Roll the smaller not
quite as large, cut into strips. Pour the prune
goo onto the larger crust, cover with a lattice
made from the strips. Bake at 325° for about
40 minutes.
An Apple Tart
Sabina Welserin no. 74
Peel the apples and take the cores cleanly out
and chop them small, put two or three egg yolks
with them and let butter melt in a pan and pour
it on the apples and put cinnamon, sugar and
ginger thereon and let it bake. Roast them first in
butter before you chop them.
2 lb apples ¼ t ginger
5 T butter 1 t cinnamon
3 egg yolks 2 eggs
¼ c sugar 1 ¼ c flour
Peel, quarter and core apples; unless they
are small, cut each quarter in half lengthwise.
Melt 1 T butter in large frying pan and fry
apple pieces 10 minutes at medium to medium
high, stirring frequently. Make crust as in the
previous recipe. Chop apples (about ½" by ¼"
pieces.) Put apples in a bowl and mix with
egg yolks. Melt the remaining 4 T of butter
and stir it in along with sugar and spices. Take
⅔ of the dough, roll it and stretch it out until it
is large enough to line a 9" pie pan. Put filling
in, then roll and stretch out the rest of the
dough and cut for some kind of ornamental
top crust—I made a lattice crust. Bake at 325°
for 40-50 minutes, at which point the crust
should be browning.