17^th Century: Tort de Moy

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