Fruit Tart Three Ways (tart documentation)

Fruit Tart Three Ways

While reading a translation of Das Kochbuch der Sabina Welserin I came across a section with recipes for fruit tarts, I noticed that there were many different methods of dealing with the filling. Most, though not all of the fruit fillings had some type of thickener added, usually either egg or bread crumbs. All of the tarts regardless of the fruit used had very few seasonings added to the filling, most had only sugar and cinnamon. Also I noticed that most of the tarts did not have a recipe for the crust, many of the recipes simple refer back to recipe #70.

To highlight the different styles I found in Welserin’s book, I decided to make three different tarts. I have included below the original recipes in German, the translation, and my redaction. For each of the tarts. *

#70 A Tart with Plums, which can be dried or Fresh

Original

Last sý vor sieden jn ainem wein vnd treibs dúrch vnnd nim air, zimerrerlach, zúcker, laß bachen den taig zu der torten, hept man also an, man nimpt 2 air vnnd erklopffts, darnach riert ain mel daran, bis es dich wirt, schit jn darnach aúff den disch vnnd ar bait jn woll, bis er recht wirt, hernach nempt ain wenig mer dan den halbtail vom taig vnnd welglet ain blatz, so brait jr die torten haben welt, hernach schit die pflamen daraúff vnnd welglet her nach den andern blatz vnnd zerschneit jn, wie jr jn geren haben welt, vnnd thiets oben jber die torten vnnd zwicklens woll zúsamen vnnd lasts bachen, also macht man all tortentaig.

Translation

Let them cook beforehand in wine and strain them and take eggs, cinnamon and sugar. Bake the dough for the tart. That is made like so: take two eggs and beat them. Afterwards stir flour therein until it becomes a thick dough. Pour it on the table and work it well, until it is ready. After that take somewhat more than half the dough and roll it into a flat cake as wide as you would have your tart. After wards pour the plums on it and roll out after that the other crust and cut it up, however you would like it, and put it on top over the tart and press it together well and let it bake. So one makes the dough for a tart.

My Redaction

To make the dough beat 2 eggs, and add enough flour to make a rollable dough. Add the four a tablespoon at a time. Depending on hu midity it should be about 3/4 cup of flour. Lightly knead the dough, making sure to not let it get too stretchy. Split dough in half and roll into both into circles about 6 inches wide. Place on circle onto baking sheet.

Remove stones from 4 plums, then cut each plum into at least 8 slices. (I used a mix of red and black plums) Cover plum slices with red wine, and simmer for five minutes. Drain the plums and reserve a tablespoon of the hot liquid. Beat 2 eggs and slowly add the hot wine to temper the eggs, then add the cooked plums a pinch of cinnamon and 2 tablespoons of sugar. Place mixture in the center of your rolled out dough. Cover with second piece of dough, wet edges and press them together. Cut slits into the top. Bake at 375 until golden, about 18-20 minutes

#73 A Pear Tart

Original

Jtem nim biren vnd schels vnnd schneid dinne fledlen/nim ain marck von ainem oxen, zimerrerlach, zúcker, weinberlach vnnd lasß bachen/ hast dú kain marckt, so nim búter oder sonst ain schmaltz.

Translation

Take pears and peel them and cut them into thin strips, take beef marrow, cinnamon, sugar and raisins and let it bake. If you do not have any marrow then use butter or another fat.

For the dough use recipe #70. Peal 3 pears and remove cores, cut them into thin slices, sprinkle slices with sugar and let them sit in a bowl for 10 minutes. Drain the juices and pat dry the slices. Mix slices with a 1/4 cup of raisins, 1/4 teaspoon of cinnamon, & 1 tablespoon of sugar. Place pear slices in the center of your dough. Cut 1 tablespoon of butter into small bits and sprinkle them over the pears. Cover with second circle of dough, wet edges and press them together. Cut slits into the top. Bake at 375 until golden, about 18-20 minutes

#75 Another Apple Tart

Original

Schelt die epffel, schneidts vnnd rest sý, thiet die pútzen saúber heraus, hackts klain vor vnnd thiet ain marck darein von ainem oxen vnnd geriben semelmel, rierts woll vnnderainander, riet aúch rerlach, zúcker vnnd weinberlach darein vnnd lasßs bachen.

Translation

Peel the apples, slice them and roast them, cut the cores cleanly out. Chop them small beforehand and put beef marrow thereon and grated bread crumbs. Stir it together well, stir into it also cinnamon, sugar and raisins and let it bake.

For the dough use recipe #70. Peal, halve, and core 3 tart apples (I used granny smith), place apples on a baking sheet in an oven set to 400 degrees for 12-15 minutes, or until they are dry to the touch, dice the apples. Melt 1 1/2 tablespoons and mix with 1 cup of breadcrumbs, a pinch of cinnamon, 2 tablespoons of sugar. Coat the still warm apples with the breadcrumb mixture. Place filling in the center of your dough. Cover with second circle of dough, wet edges and press them together. Cut slits into the top. Bake at 375 until golden, about 18-20 minutes

* The original recipes for these tarts were from the 1553 cookbook written by Sabina Welserin. Which was edited and republished by Hugo Stopp in 1980. The translations that I used were done by Valoise Armstrong and posted as part of the website of Master Cariadoc of the Bow.