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240g flour
80g butter
1 free range egg yolk, lightly beaten
80 ml water
thread of saffron
4 large apricots
40g dried apricots
250 ml double cream
2 tablespoons caster sugar
1 teaspoon vanilla extract
In the Middle Ages, Dukes, princesses and knights liked to eat fruit tarts. Sometimes many spices went in but they were scarce and costly! Commoners did not eat fruit tarts, which was way too expensive. Free range eggs is comic in this recipe. All chickens ranged where they wanted, sometimes in the homes, all farming was organic then. Also whipped cream did not exist yet, that is an adjustment to our time ;))
How to make medieval fruit tarts
The preparations
Beat the cream with sugar and vanilla stiff, place in the fridge.
Remove the stones, peel and cut the fresh and dried apricots.
Cube the cold butter then put flour and butter in a large bowl.
Wash the red currants and pick the berries from the stems.
How to make the tart cases
Rub the flour into the butter cubes until you have crumbs.
Knead the egg into the butter mixture.
Add the water in a trickle and knead firmly in between.
Roll the dough as thinly as you can.
Grease the moulds with baking spray and preheat the oven to 180°C
Cut out a circle around the mould and press it in.
Cut long strips of dough and press them onto the circles.
When the moulds are covered prick holes in the bottom.
Bake the tart cases in 30 - 40 minutes light brown.
Fill the apricot tarts with vanilla cream then top with the fruit.
Tomorrow we make strawberry and other berries tarts!