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Peter Brears

Tart of Flesh12

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Preparation info
    • Difficulty

      Medium

Appears in
Cooking and Dining in Medieval England
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

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

Method

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

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