Pea Tarts with a Parmesan Crust

Pea tarts (or pies) appear to have been a popular addition to the dinner table from the late sixteenth century through to the eighteenth century. The saffron gives the pea filling an extra vibrancy. Sugar features in most of the recipes I have seen although it is hard to know just how much was used or how sweet the resulting tart would have been. Elizabeth Grey, Countess of Kent, who included a version of this recipe in her book A Choice Manuall, or