I used the same pastry for the lid of the tart, and used a selection of small cutters to make a decorative top. Robert May often refers to pies or tarts being cooked in patty-pans or dishes in The Accomplisht Cook (1671), so it seemed reasonable to use a pie tin.ĭesign for the lid of a dish of pippins from The Accomplisht Cook by Robert May (1671). With hot water pastry you could probably make it self-supporting, but because I wanted the pastry to be as thin as possible that was going to be difficult. It wasn’t clear to me if the tart was supposed to be self-supporting, or if it would have been in a tin. If you are to make more paste for more Tarts or Pyes, the water that hath already served, will serve again better then fresh. When all your butter is kneaded, with as much of the flower, as serves to make paste of a fitting consistence, take of the water that the Butter was melted in, so much as to make the rest of the flower into Paste of due consistence then joyn it to the Paste made with Butter, and work them both very well together, of this make your covers and coffins thin. Put your Butter with at least three quarts of cold water (it imports not how much or how little the water is) into a little kettle to melt, and boil gently: as soon as it is melted, scum off the Butter with a ladle, pouring it by ladlefuls (one a little after another, as you knead it with the flower) to some of the flower (which you take not all at once, that you may the better discern, how much Liquor is needful) and work it very well into Paste. To half a peck of fine flower, take a pound and half of Butter, in this manner.
#AMY TRAVERSO PORK PIE HOW TO#
The instructions about how to make the tart are very brief, so I used the recipe for ‘Short and Crisp Crust for Tarts and Pyes’ from The Closet of Sir Kenelm Digby which is a basic hot water pastry. If you were cooking with the smaller, more fiddly damsons then it would make even more sense. This method means that there is very little wastage of the fruit.
After a while, the plums naturally break into halves and the pits can be cleanly lifted out. It was tempting to remove the pits, but it’s actually much more efficient to just slit the skins and let them boil. I was quite surprised that the plums were put into the syrup whole and with their stones still in. Take 3 pound of damsons & a l b of sugar a pint of water put th at sugar & th at water into a preserving skillett when it boyleth skimm it cleane Let it a cooling then slit the skin of the damsons put them into the Sirrop let them stand on the fire a stewing 2 howres together then take them vp & let them stand by till the next day then doe as before 2 howres till the last of an howre then let it boyle & when they are cold put them vp into gully pott es for th at use this will keep till Christmast ide masse when you use them to put them into the Tart made as thin as you can raise it because it must not be much baked put more Sugar into them when you bake them. Licensed by Folger Shakespeare Library under CC BY-SA 4.0. Plum Tart Recipe from Folger MS V.a.21, fol. Don’t throw out the syrup either! It’s great for making mocktails with some soda water, or add some gin or vodka for a refreshing cocktail. The preserves would be lovely in any number of sweets. Although the recipe is called ‘A receipte for damsons to bake at Christmastide or anie other plum’ it’s actually a recipe for preserving damsons or other types of plums, and then rough directions are appended for turning the preserves into a tart. Folger MS V.a.21 is an anonymous receipt book dated to about 1675, containing both medical and cooking recipes as was common in the 17th century. My one beef is that the transcribed pages are not yet available to the public (although this is apparently in the works).īut back to the tart. I think it’s a wonderful example of the digital humanities in action, and that they’ve had so much interest is really great news for future projects. It’s a crowd-sourced project which lets you help transcribe recipes and letters from the 16th and 17th centuries. If you aren’t aware of Shakespeare’s World, you should definitely check it out. This recipe comes from Folger MS v.a.21, fol.146 and was posted on the Shakespeare’s World blog. Once again, however, this 17th century recipe for a Christmas plum tart shows what great results you can get by following the instructions as they are. So often I think that a recipe will just never work, and it’s so tempting to “fix” it by using modern techniques. It’s quite amazing, how regularly historical recipes will prove you wrong.
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