To make an almond tart. Take half a pound of almonds peeled and ground, quince preserved in sugar, a dozen dates well washed therein, & chop very small with the quince, & half an ounce of cinnamon, three ounces of sugar, two yolks of eggs, & mix all with the almonds, & make the tart like the others. Master Lancelot de Casteau, Montios Ouverture de Cuisine (1604)
- 8 oz ground almonds
- 2 cups stewed or canned quince (~2 quinces worth) **
- 12 cooking dates, chopped small
- 1 tbsp cinnamon
- 3 oz raw cane sugar
- 2 egg yolks
- 1 large tart shell
- preheat oven to 350
- Mix all ingredients together well, and pat into tart shell. Mixture will be paste like.
- Bake for 45 minutes or until pie crust is golden and filling is firm but sticky.
** could probably use 2.5 cups of quince or more. Would experiment with adding in quince liquid or using quince jam if making again. I thought it would be too sweet with the sugar syrup but the pie is awfully thick.