Tart it up week: Tart of Cherries


To make a tart of cherries, when the stones be out, another waye. Seeth them in white wine or in claret, and drain them thick: when they be sodden: then take two yolks of egges & thicken it withall: then season it with cinnamon, ginger, and sugar, and bake it, and so serve it. The good Huswifes Handmaide for the Kitchin (1588)

* 2 cups of cherries, pits removed
* 1/2 cup of wine
* 2 egg yolks, room temperature, beaten with fork
* 1/2 tsp cinnamon, ground
* 1/2 tsp ginger, ground
*1/2 cup sugar
* 1 pie shell or ~20 tart shells

1) Mix cherries and wine in a sauce pan. Simmer on medium-low for 1 hour, fruit should break apart when cooked. Remove from heat.
2) Mash fruit with spoon, or other tool, to break them up.
3) Preheat oven to 350F
4) Pour eggs into large bowl, pour a few tablespoons of the liquid from the cooked cherries into the eggs and stir briskly. Slowly add all the cherry mixture into the eggs, a little at a time until the eggs are fully mixed with the cherries.
5) Add spices and sugar to cherry mixture and mix very well.
6) Pour mixture into pie shell (or 1 tbsp of cherry mixture for each smaller tart) and bake for 50 minutes (40 for tarts) or until crusts are brown.
7) Cool tarts before serving.


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