Cheese and saffron tart (recipe) - Revision history

Conrad Leviston: category:recipes

2004-12-10T06:02:19Z

← Older revision		Revision as of 16:02, 10 December 2004
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	# Place in the oven, and bake 30 minutes, or until a really nice brown develops on the top of the pie.		# Place in the oven, and bake 30 minutes, or until a really nice brown develops on the top of the pie.
	# It will still be loose on top. Remove carefully from the oven, and let cool until it sets.		# It will still be loose on top. Remove carefully from the oven, and let cool until it sets.

			[[category:recipes]]

Morgant at 19:10, 10 July 2003

2003-07-10T19:10:09Z

← Older revision		Revision as of 05:10, 11 July 2003
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	== History ==		== History ==
	The original recipe for this dish is as follows: "30 Auter Tartus. Take faire nessh chese that is buttry, and par hit, grynde hit in a morter; cast therto faire creme and grinde hit togidre; temper hit with goode mylke, that hit be no thikker (th)en rawe creme, and cast thereto a litul salt if nede be; And thi chese be salte, caste thereto neuer a dele; colour hit with saffron; then make a large coffyn		The original recipe for this dish is as follows: "30 Auter Tartus. Take faire nessh chese that is buttry, and par hit, grynde hit in a morter; cast therto faire creme and grinde hit togidre; temper hit with goode mylke, that hit be no thikker (th)en rawe creme, and cast thereto a litul salt if nede be; And thi chese be salte, caste thereto neuer a dele; colour hit with saffron; then make a large [[coffyn]]
	of faire paste, & lete the brinkes be rered more (th)en an enche of hegh; lete (th)e coffyn harden in (th)e oven; (th)en take it oute, put gobettes of butter in the bothom thereof, And caste the stuffe there-to, and caste peces of buttur there- vppon, and sette in (th)e oven with-oute lydde, and lete bake ynowe, and then cast sugur thereon, and serue it forth. And if (th)ou wilt, lete him haue a lydde; but (th)en thi stuff most be as thikke as Mortrewes."		of faire paste, & lete the brinkes be rered more (th)en an enche of hegh; lete (th)e coffyn harden in (th)e oven; (th)en take it oute, put [[gobettes]] of butter in the bothom thereof, And caste the stuffe there-to, and caste peces of buttur there- vppon, and sette in (th)e oven with-oute lydde, and lete bake ynowe, and then cast sugur thereon, and serue it forth. And if (th)ou wilt, lete him haue a lydde; but (th)en thi stuff most be as thikke as Mortrewes."

	== Ingredients ==		== Ingredients ==

Update at 21:42, 20 June 2003

2003-06-20T21:42:19Z

New page

== History ==
The original recipe for this dish is as follows: "30 Auter Tartus. Take faire nessh chese that is buttry, and par hit, grynde hit in a morter; cast therto faire creme and grinde hit togidre; temper hit with goode mylke, that hit be no thikker (th)en rawe creme, and cast thereto a litul salt if nede be; And thi chese be salte, caste thereto neuer a dele; colour hit with saffron; then make a large coffyn
of faire paste, & lete the brinkes be rered more (th)en an enche of hegh; lete (th)e coffyn harden in (th)e oven; (th)en take it oute, put gobettes of butter in the bothom thereof, And caste the stuffe there-to, and caste peces of buttur there- vppon, and sette in (th)e oven with-oute lydde, and lete bake ynowe, and then cast sugur thereon, and serue it forth. And if (th)ou wilt, lete him haue a lydde; but (th)en thi stuff most be as thikke as Mortrewes."

== Ingredients ==
* 1 9" pie crust
* 1lb [[Brie]]
* 1/2 pint [[cream]]
* 1/8 stick [[butter]]
* 1 TBSP [[salt]]
* pinch [[saffron]]

== Method ==
# Preheat the oven to 325 degrees.
# Cut the crust off the brie, and chop into small bits.
# Grind the saffron in the salt, and heat the cream in a little saucepan over low heat.
# Add the saffron, and stir, until the cream gets just too hot to place a finger in, or you get enough bright yellow color.
# Place the pie crust on an edged cookie sheet, or something that can catch the drippings (if any.)
# Fill the pie crust with the brie, and pour much of the cream/saffron mixture in it.
# Do not overfill the crust. Thinly slice about 4 pieces of butter, and cut them in half, and place on the top of the pie.
# Place in the oven, and bake 30 minutes, or until a really nice brown develops on the top of the pie.
# It will still be loose on top. Remove carefully from the oven, and let cool until it sets.