Most everybody thinks of spaghetti when Italian cookery is mentioned, but few persons are aware of the fact that the little tart which fills such an important place on our dessert list is almost as popular in some parts of Italy as the well-known spaghetti.
An afternoon tea classic found on chatelaine.com
Tradition has it that the layering in Bakewell tart (in this case, a sweet, buttery filling over huckleberry jam) was a mistake that caught on. Served with whipped cream and fresh berries, this classic British confection is a proper dessert, or perfect for high tea. This dish is part of the pub fare on the menu at many pubs.
It is not correct to use the term “cousine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Wholesome, tasty, simple ingredients in dishes to suit season, climate and workload.
A baking recipe inspired by literature found on theguardian.com
They all had dinner – fourteen of them round the immense three-pedestal table extended to its uttermost and even then they were crammed round it. They ate four roast chickens, bread sauce, mashed potato and runner beans followed by plum tart and what the Duchy called Shape – blancmange.
From “The Light Years” by Elizabeth Jane Howard
A fasting tart recipe found at Let Hem Boyle
In the liturgical calendar of the Western Christian churches, Ember (Ymber) days are four separate sets of three days within the same week — specifically, the Wednesday, Friday, and Saturday — roughly equidistant in the circuit of the year, that are set aside for fasting and prayer. These days set apart for special prayer and fasting were considered especially suitable for the ordination of clergy. The Ember Days are known in Latin as the quattuor anni tempora (the “four seasons of the year”), or formerly as the jejunia quattuor temporum (“fasts of the four seasons”).
The four quarterly periods during which the ember days fall are called the embertides.
Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
A meat free fasting day tart recipe found on cookit.e2bn.org
Four times every year in the Catholic calendar, there were “Ember Days” – consisting of a Wednesday, Friday, and Saturday – when meat was forbidden. Cheese and eggs, however, were allowed. An ‘Ember Day Tart’ therefore was a filling dish served instead of meat on these fasting days. The tarts in the recipe are a little like a sweet quiche.
The recipe uses galingale, it is well worth finding some as its aromatic taste is not easily replaced. You can use ginger as a substitute but this will give heat rather than a more rounded flavour.
The recipe was originally written down as follows:
‘Tart in embre day: take and parboile onynons; presse out the water & hewe hem smale;take brede & bray it in a mortar,and temper it up with ayren; do perto butter, safron, spice and salt and corans & a ltel sugar with powdor douce, and bake it in a trap,& serve it forth.’
A historic tart recipe found on World Turn’d Upside Down
Stephanie Ann Farra who runs ‘World Turn’d Upside Down‘ writes: The Challenge: “Foods served at notable events in history.
What kind of food was served at the coronation of Queen Elizabeth? What did Benjamin Franklin eat at the Constitutional Convention? Find a food item that was served at a notable event in history, research the recipe, and recreate the dish.”
Stephanie chose the lemon tart served the first class
passangers on Titatic
Traditional gâteau basque is a tart of unusual, cake-like pastry filled with crème pâtissière and the exquisitely flavoured cherries of the ltxassou region – Substitute 700 g /1 1/2 lb canned Morello cherries if you wish, removing the stones and drying the fruit well with absorbent paper.
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I readily admit that cauliflower is not one of my favourite vegetables, but I really think I might enjoy this tart. The cheesy sauce might just do the trick. And well, tarts are tarts, aren’t they – Ted
It is not correct to use the term “fine cooking” about French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Just honest, good, simple ingredients that makes tasty dishes that suit the season, climate and work.
A classic Chinese recipe found on sbs.com.au