Gervase Markham’s Coloured Tarts Black, Red, Green, Yellow and White

For a great feast, one or two tarts of each colour were served.

‘A Prune Tart. Take of the fairest Damask Prunes you can get … when they are stewed then bruise them all to mash in their syrup … then boyl it over again with Sugar, Cinamon and Rose water, till it be as thick as Marmalade … fill the Coffin according to the thickness of the verge – and serve … at the second course; and this Tart carrieth the colour black.

‘Take Apples and pare them … and cook with white wine, good store of Sugar, Cinnamon, a few Saunders [red colouring material] and Rosewater and so boyl till it be thick: … and it carrieth the colour red.