Wulfric of Creigull

Since we have a name for our cooking competitions now, I thought that would make a good name for a semi regular cooking column. I would like to emphasize that this is not limited to those who have won the Brick Spoon (which is good, since there isn't anyone else yet). If you have something interesting to contribute on period food, please do so!

Here is the recipe that won the Brick Spoon competition at Harvest Fest.

The competition is "Harvest Foods". For my entry, I made a tart using apples and pears, both fall fruits; figs and raisins were commonly dried and kept year round. Finding documentation for pie crust is somewhat elusive. The only ones I have found are late to slightly post period. The pie crust I used is listed in the source as a "medium" crust; since this tart is from an earlier period than the crust recipe, I use it to approximate a coarser flour.

Tartys in applis (Apple Pear Tart)

For to make tartys in applis, tak gode applys & gode spycis & figys & reysons & perys, & wan Pey am wel ybrayd colour wyp safroun wel & do yt in a cof~rn, & do yt forth to bake wel. (Diuersa Servicia 82, 1400s)

(For to make tarts in apples, take good apples and good spices and figs and raisins and pears, and when they are well ground color with saffron well and do it in a coffin, and do it forth to bake well.)

1 lb. apples 1/2 lb. pears 1/2 cup figs 1/3 cup raisins 1 t cinnamon 1/2 t ginger 1/2 t mace 10 threads saffron

single pie crust: 1/2 cup white flour 1/4 cup wheat flour 1/4 cup butter 2/3 T water more flour

Core and peel fruit. Grind apples first, gradually adding rest of fruit until smooth. Mix in spices. Mix flours. Using a pastry blender or fork, cut butter into flours. When thoroughly blended (bits of butter are almost too hard to see), mix in water. Turn onto floured board and roll out crust. Fold in quarters and unfold into greased 8" pie pan. Pour fruit mixture into crust and bake at 375' for 40 45 minutes.

For the "good spices" I used cinnamon, ginger and mace, which are all common to 15th century cooking.

Sources

Best, Michael R. The English Housewife. McGill Queen's University Press, 1986.
Hicatt, Constance, and Butler, Sharon, ed. Curve on Inglisch. Oxford University Press, 1985.