Tartys in Applis (TAR-tees in APP-lis)

An Apple Pie or Tart

Tartys in Applis is a delightful fruit tart recipe dating back to medieval times, when lavish feasts often showcased both the culinary artistry and the use of seasonal fruits. This particular recipe, gifted from a well-preserved medieval cookbook, features grated apples, pears, and figs spiced with saffron, creating a dish that's as visually stunning as it is flavorful. The perfect blend of sweet and spice, this tart was a favorite in noble courts and now brings a taste of history to your table.

Recipe Directions

Peel your apples and pears.

Using a box grater, grate the apples and pears into a large bowl.

There will be a ridiculous amount of juice (trust me) so strain the grated fruit very well, pressing out excess moisture until it’s no longer dripping. Get rid of the juice (or drink it, it’s good for you!)

Return the fruit to the large bowl and add the lemon juice. Chop your figs very small and add them to the bowl with the grated fruit, along with the sugar and spices and a couple of the saffron threads. Mix together.

In a pot, gently cook your fruits and spices together until they are translucent and the spices are fragrant.

While the fruit is cooking, blind bake your pie crust based on your pastry’s cooking instructions.

Take your crust out of the oven, then spread the fruit mixture into the crust. Feel free to garnish with whatever makes you smile.

In a small bowl, combine the egg yolk with a couple saffron threads. Brush all visible pie crust and the top of the pie with this mixture for a nice golden finish.

Bake for a further 20 minutes or so (depends on your pastry) to set the mixture and finish off the crust.

Serve warm or cool

For To Make Tartys In Applis. Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.
— Forme of Cury

History

Tartys in Applis originated in the medieval period, commonly featured in 14th and 15th-century cookbooks like The Forme of Cury, compiled by the chefs of King Richard II. These tarts were often served as part of elaborate feasts and were prized for their use of saffron, a highly valued spice at the time. Combining apples, pears, and figs, this tart was both a sweet and savory dish, frequently adapted to regional preferences and available ingredients. The name itself reflects the old English spelling, lending a touch of authenticity to this medieval dessert.

Servings

6-8

Prep Time (hours)

Items Needed

Box grater, Large bowl, Strainer, Pot, Blind-baked pie crust, Small bowl, Pastry brush

Ingredients

4 tart baking apples (Granny Smith is good. If you absolutely HAVE to use a sweet apple, don’t add any sugar and add a little more lemon juice.)
3 pears (Bartlett or Anjou)
4 dried figs
1/2 cup raisins
1 T apple pie spice or powder douce (if you have it)
2 T sugar
A few threads of saffron
1 egg yolk
1 tsp lemon juice
1 9″ pie crust (I’m much too lazy to make my own, but any basic short pastry is fine)

Item type

Consumable, Food / Drink

Creator

Robin Goodfellow

Related ethnicities

Celtic

Source

A Bker's Peel Vert