Medieval Fig Tart RecipeTake figus & grynde hem smal; do þerin saffron & powdur fort. Close
Medieval Fig Tart RecipeTake figus & grynde hem smal; do þerin saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem þerwyt; ete hem hote or colde. -Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century Ingredients:8 oz. fresh Figspinch of Saffron1 tsp. Powder forte – a Medieval blend of strong spices. For this recipe, use 2 parts cinnamon to one part each a combination of pepper, ginger, mace, and clove, to your taste.1 Tbs. your favorite variety of honey, plus more for bastingPastry dough- enough for 2 9″ shells (see this recipe)Oil enough to coat the bottom of the panFinely dice the figs as small as possible by hand or purée with a processor; mix in the saffron, powder forte spice mixture, and the 1 Tbs. honey. Roll out the pastry dough and cut into medium-sized circles. On one pastry circle place a spoonful of figs, then cover with another circle of dough; seal the edges well. Fry the pies in hot oil until lightly browned & crispy; remove from heat and allow to drain. In a pot, heat the honey, skimming off any scum that rises. As soon as the pies have drained, brush on the honey. Eat hot or cold. -- source link
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