The Cook-A-Long is a virtual kitchen for Medieval and Renaissance Cooking enthusiasts in the SCA. Each month a period recipe will be posted in the original language (when available) and a translation. All cooks are encouraged to try their hand at redacting and preparing the monthly dish and post his/ her results to the blog. If you are interested in becoming a participant in this cook a long, or would like to submit a dish for the month please send an e-mail to valkyr8 (at) yahoo (dot) com.

Tuesday, February 19, 2008

Catching Up: Plum tart

This is my redaction of the December recipe for Plum Tart.

For the first recipe: I started with dried plums. 1, 10 oz package and added about 1 1/2 c. wine (burgundy) and placed it in a heavy pan over medium heat until the plums were softened, about 30 minutes.

For the crust: I used 2 cups flour, 1 tsp salt, 2 eggs beaten, and approx 1/4 cup water to make a thick dough. This was enough for 2, 8" pie crusts. I rolled it out, as a normal pie crust. the dough was very springy, more like a bread dough. I lined my pie plate and crimped the edges as you do.

The prunes soaked up the majority of the wine so there was nothing to strain. I mashed them slightly with a wooden spoon into a thick paste. To this I added 2 beaten eggs, 1/4 c sugar and 1 tsp cinnamon and scraped the mixture into the crust. I folded the edges of the crust over the filling and baked it in the oven at 350 for 40-45 minutes.










For the second recipe I used dried plums as well, cause that's what I had. I will try it again with fresh. I used the same crust as for the first tart. I lined a baking pan with the dough and sprinkled cinnamon sugar over the bottom. I cut the dried plums in half and lined the bottom neatly. Over this I sprinkled more sugar and cinnamon and dotted the top with 2 T of butter. It too was placed in the over for 350 for 40-45 minutes.

Well I know why they would use fresh plums for this version of the tart because I now have a dry, crunchy prune tart.
Yummy.....or not. Oh well. Soaking the prunes to plump them could have solved the problem if I was stuck using dried fruit again. The crust turned out really nice for this dish, although a bit on the stiff side, and I think the crust would work well to make small turnovers since it is quite strong, almost like a pasty.
The eggs I used were from a local couple in WI and they are on the small end. Some have a greenish hue, but I'm not sure which chickens lay that color eggs. They are wicked cute.

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