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A Tart with Dried Plums

Caryl de Trecesson (Carol Hanson)

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From Sabina Welserin's cookbook, Germany, 1553:

#70  A tart with plums, which can be dried or fresh

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. Afterwards 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.

9" pie crust
12 oz. prunes, or "dried plums" (about 40)
1-1/2 c. red wine (I used a merlot)
2 eggs
1/2 tsp. ground cinnamon
3/4 c. white granulated sugar

The recipe calls for a flat double-crust tart, but I first made this as an open pie. Pre-bake the pie shell according to package directions, or at 400 degrees for 10-12 minutes. Remove from oven and reduce oven temperature to 350 degrees Farenheit. In an open pot, simmer the prunes in the wine for about 15 minutes until the prunes are soft and have absorbed most of the wine. Mash with a ricer, or put in a blender or food processor till smooth. Beat the eggs lightly and mix together the eggs, prunes, cinnamon, and sugar. Spoon into the pie shell and bake for 30 - 40 minutes until set.

Very filling and surprisingly good even for people who don't think they like prunes.

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last modified on Nov. 25, 2002

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