Medieval precursors date back to the 15th century and were called ‘flathons’ (see flan). There were two main kinds. One was filled with a sweet, rich egg custard over a layer of chopped candied fruit on the pastry shell. A second version was originally made without eggs, butter, or milk, and was a Lenten flathon; the filling was of ground almonds and sugar made into a liquid paste and flavoured with spices. In the succeeding centuries names such as ‘egg tart’ and ‘almond tart’ came into use.