An Autumnal Tart

By Sam Bilton

Image: Sam Bilton

For to make Tartys in Applis (Forme of Cury, 1390)

Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are well ybrayed colourd with Safroun wel and do yt in a cofyn and do yt forth to bake wel.

This is Sam’s take on a medieval apple and pear tart which comes from her book Fool's Gold: A History of British Saffron. (Prospect Books, 2022)

Don't forget you can get all of the spices used in this recipe from our sponsor Steenbergs.

Ingredients - Serves 8

• 1 pinch saffron, crushed

• 2 tbsp hot water

• 1 x quantity sweet saffron pastry (see below)

• 2-3 eating apples (at least 225g in total weight)

• 1-2 pears (at least 225g in total weight)

• ½ tsp each of ground cinnamon, ginger and nutmeg and a pinch of ground cloves or 1½ tsp mixed spice

• 3 tbsp runny honey

• 75g/3oz/½ cup raisins or sultanas

• 75g/3oz/½ cup dried figs, roughly chopped

• 1 egg, beaten, (to glaze the tart)

Method

1. Infuse the saffron in the hot water.

2. Preheat the oven to 180°C/350°F/Gas 4.

3. Grease a 23cm/9in loose bottomed flan tin. Roll out two thirds of the pastry then use it to line the tin. The remaining third can be used to create a lattice for the top of the pie.

4. Peel and core the apples and pears.  Chop into small pieces then place into a large bowl. Mix with the saffron water, spice, honey, raisins and figs. Spoon into the pastry case.

5. Roll out the remaining pastry and create a lattice for the top of the tart by either cutting strips and arranging them on top of the tart or using a special lattice cutter. Trim away any excess pastry then brush with beaten egg.

6. Bake in the oven for 35-40 minutes until the pastry is golden brown. Serve warm or cold with cream or vanilla ice cream (or custard if you prefer).

https://video.wixstatic.com/video/ea2f0c_7e1d6c30311b4eac9472e4c904eeeea0/1080p/mp4/file.mp4

Video by Sam Bilton

Sweet Saffron Short Crust - Makes 500g

• 250g/9oz/2 cups plain flour

• 3 tbsp icing sugar

• 125g/4½ oz/½ cup cold unsalted butter cubed

• 1 egg

• 1-2 pinches saffron, crushed and soaked in 4 tbsp hot water then allowed to cool completely

Method

1. Sieve the flour and icing sugar into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the egg and 2-3 tablespoons of the saffron infusion to bind the pastry (add a little more of the saffron infusion if necessary). Alternatively, blitz the flour, icing sugar and butter in a food processor then add the egg and 2-3 tablespoons of the saffron infusion (again adding more of the saffron infusion if necessary). Form the dough into a ball, cover and refrigerate for at least one hour.