Tart of Flesh12

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 12 oz/350 g plain flour
  • 4 dried figs
  • ¼


Prepare the tart case with the flour and 6 fl.oz./200 ml boiling water, to make an 8-inch case and its lid.

Simmer the figs in the wine or ale for 5 minutes, allow to cool, drain and chop.

Fry the raisins and pine kernels in lar