Tartletes (recipe)

Period Recipe

From the Forme of Cury.

TARTLETTES. XX.II. X.

Take pork ysode and grynde it small with safroun, medle it with ayrenn and raisons of coraunce and powdour fort and salt, and make a foile of dowhz and close the fars �erinne. cast �e Tartletes in a Panne with faire water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in gode broth. cast �erto powdour douce and salt, and messe the tartletes in disshes & helde the sewe �eronne.

Notes

• Tarlettes. Tartletes in the process.
• foile of dowhz, or dowght. A leaf of paste.
• fars. Forced-meat.
• helde. Cast.

Period Recipe

From the Forme of Cury.

TARTLETES. XX.VIII. IX.

Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do �erto with prunes hoole. dates. icorue. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do �is fars �erinne. & bake it & serue it forth.

Notes

• hoole, whole.

Modern Recipe 1

Take veal, boiled and grind it small. Take hard boiled eggs and grind it with whole prunes, dates cored, pinenuts, raisins, whole spices and powdered, sugar and salt. Make a little coffin, fill them and bake and servie it forth.

Ingredients

• 500g veal
• 6 whole pitted prunes
• 8-10 whole pitted dates
• 100g raisins
• 50g pine nuts
• 2 hard boiled eggs
• 1/2 tsp mace
• 1/2 tsp white pepper
• 1/2 tsp nutmeg
• 6 whole cloves

Method

1. Slice the veal into strips and boil it with a dash of vinegar and a pinch of salt. Hard boil and cool two eggs. While they boil, mince the prunes, dates, raisins and pine nuts and mix in a bowl. Mince the veal and mash the eggs when they are done, and add them to the bowl. Then add the spices and mix the lot thoroughly.
2. Using your favourite shortcrust pastry, after first greasing the muffin tray, line the molds with the pastry. Spoon in the filling, and cover with more pastry.
3. Cook in a medium oven for 25 minutes (fan forced convection) or a bit longer in a conventional oven. When the pastry is golden brown it is done. Serve it first (not fourth, that's too long to wait!).

Variations

Changes in the balance of taste are easily achieved by altering the quantities of filling types. The above recipe is about as fruity as I would want to go. You could use more meat, and less fruit. A sweeter tart could be made by adding sugar (it's in the recipe, but I don't have a sweet tooth, so I left it out). More pepper would make it spicier. You could also use saffron, cumin, long pepper, anise or other spices. This would work fine as a pie, too, rather than a tart.

YiS

Gwynfor Lwyd

Modern Recipe 2

Ingredients

• 400 g Veal, boiled
• 2 eggs, hard boiled
• 100 g prunes, halved as earlier prunes where much smaller
• 100 g dates, chopped
• 25 g pine nutes
• 100 g raisins
• spices
  • 1/4 tsp pepper
  • 2 tsp salt
  • 1/4 tsp ground cloves
  • 3 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp sugar

Pastry

• 150 g butter
• 240 g white flour
• 60 ml water

Method

1. Make pasty shell.
2. Add all ingredients together
3. Bake in hot oven until browned

Elspeth

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.