17th Century: Tort de Moy

Preparation info
  • Makes a

    25 cm

    • Difficulty


Appears in
Pride and Pudding: The History of British Puddings, Savoury and Sweet

By Regula Ysewijn

Published 2016

  • About

To the ear, ‘tort de moy’ sounds more French than English; indeed, the word ‘moy’ is derived from the French word ‘moelle’, for bone marrow. Early mentions of the tart give it the name ‘Turt de moil’. It might have been popular in France at one time but it was in England that it continued to be favoured. The tart uses bone marrow as one of its prime ingredients and was served at the coronation of King James II in 1685. We know this because of Francis Sandford’s