|
|
Recipe by Kristen Sullivan This delicious tart is not a tart or pie in the modern sense of the word. It is simplly sweetend fruit baked in a crust. The strawberries are to be picked right out of the shell and eaten!
Lay cleaned strawberries in crust. Sprinkle sugar on stop of strawberries. Bake in oven for 20-25 minutes. Remove from oven and pour wine over strawberries (there should be liquid in shell from strawberries) Put tart back into the oven for an additional 20-25 minutes. Remove from oven, allow to cool a bit, and serve. *The shell needs to be thick/sturdy to hold the liquid from the strawberries. The shell shouldn't be cut into. Source [Das Kuchbuch der Sabina Welserin, T. Gloning (transcr.)]: Ain erbertorten zœ machen. Mach das bedellin vnnd la§ erstarcken jn der tortenpfanen/ darnach nim die erber vnnd legs daraœf vmber aœfs allernechst zœsamen, darnach zœckeres woll aœfs allerbast, la§ darnach ain klain weil bachen, geœ§ ain malœasier daraœf vmber vnnd la§ ain weil bachen, so jst er gemacht. Source [Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)]: Make a pastry shell and let it become firm in the tart pan. Afterwards take strawberries and lay them around on top as close together as possible, after that sweeten them especially well. Next let it bake a short while, pour Malavosia over it and let it bake a while, then it is ready. © Copyright 2008 Kristen Sullivan |
