LifestyleFrom medieval courts to modern kitchens: the timeless pear tart

From medieval courts to modern kitchens: the timeless pear tart

Delicate pastries with additives appeared on the tables among the wealthiest in the Middle Ages.
Delicate pastries with additives appeared on the tables among the wealthiest in the Middle Ages.
Images source: © Adobe Stock
ed. KCZ
7:46 PM EST, November 20, 2023

Looking back at medieval recipes, we often discover unfamiliar delicacies. However, some dishes, like the fruit tart, are almost identical to those we serve today.

The tart, specifically the shortbread base akin to those we use today, was a culinary invention of the Middle Ages. Shortbread made a frequent appearance as both base and topping for pies, which graced the tables of the wealthy. In the case of sweet tarts, almonds, which were a symbol of status, were a prevalent ingredient.

Pear Tart Recipe

Ingredients:

You can lay any stuffing on the fragile crust of the tart.
You can lay any stuffing on the fragile crust of the tart.© Canva | Cubistica
  • 1 stick and 1 tablespoon of cold butter,
  • 2.5 cups of wheat flour,
  • 1 egg,
  • 3/4 cup of powdered sugar,
  • 1/2 teaspoon of salt,
  • 4.4 lb of pears + 2 tablespoons of sugar + teaspoon of cardamom + a cup of ground almonds.

Preparation:

  1. Sift the flour into a bowl with the powdered sugar. Add salt and cut the cold butter into smaller pieces. Begin kneading to create a textured crumble.
  2. Add an egg to your mixture towards the end of the kneading process. Thoroughly mix until all the ingredients are fully combined.
  3. Shape 1/3 of the dough into a ball and refrigerate it in wrap. Roll out the remaining dough so it's larger than your tart form (11 inches in diameter).
  4. Refrigerate the rolled-out dough between baking paper for 15 minutes.
  5. Preheat your oven to 338 degrees F.
  6. Chop the pears into cubes or thick slices and combine with the sugar, cardamom, and almonds.
  7. Insert your dough into the baking form, trim any excess dough from the edges, and prick the bottom with a fork.
  8. Bake the dough on its own for 5 minutes in the preheated oven.
  9. Remove the pre-baked dough from the oven and lay the pear mixture on top.
  10. Take out the refrigerated dough, roll it out and slice into strips. Arrange these over the pear filling.
  11. Bake the tart for 45 minutes.
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