Tartys in Applis


Tak gode applys & gode spycis & figys & reysons & perys, & whan they arn wel ybrayd colour wyth safroun wel & do yt in a cofyn, & do yt forth to bake wel.  (Diversa Servisia)


Take good apples and good spices and figs and raisins and pears, and when they are well cooked colour with saffron and put it in a pie shell, and bake it well.


2 lb tart aples (1-2 ripe firm pears may be substituted for some of the apples)
1/2 cup dried figs or prunes
1/3 cup raisins
1/3 cup sugar (brown, white or a combination)
1/4 tsp each cinnamon, nutmeg, mace, salt
1/8 tsp ground cloves
pinch saffron
pastry for one large tart shell

Peel and core the apples and chop, together with the dried fruits, preferably in a food processer; pieces should be much smaller than those used in apple pies today.  Put the pfruits in a prepared pastry shell; mix sugar with spices and spread over fruits.  Cover the tart with aluminum foil and bake at 375F for about 45 minutes, removing foil towards the end.


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