Pear Tart

This very sweet and tasty tart is deceiving in that is tastes very much like apple pie, but with a very rosy taste

Country: England
Century: 15-16th

  • 5 large pears
  • 2 Tbsp rose sugar*
  • 2 Tbsp rose water
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • Butter or lard
  • Pie Shell

Peel and slice pears. Fry pear slices in butter, then mash in a mortar. Mix mashed pears, spices, and sugar. Put mixture into pie crust and bake at 350°F for 45-50 minutes.

Notes: pound pears in mortar until in they small pieces, with some "pear sauce", they do not need to be completely turned into pear sauce

*Rose Sugar: Please see the page on "Rose Sugar" in the miscellaneous section of my website for a recipe and more information.

Original Recipe Sources

Source [Das Kuchbuch der Sabina Welserin, T. Gloning (transcr.)]: Birentorten zú machen Nim die biren vnnd schels, schneids, dan bachs jm schmaltz, thús jn ain morser vnd stosß sý klain, stosß ain rossenzúcker daran vnnd rossenwasser/ thú daran jmber, negellen, rerlen, zúcker, versúch es, mach ain boden wie zu den andern torten, mach kain deckin daraúff vnnd bachs resch.

Source [Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)]: 131 To make a pear tart. Take the pears and peel them, then fry them in fat, put them into a mortar and pound them well, put rose sugar and rose water in it, put ginger, cloves, cinnamon and sugar therein. Taste it, make a pastry shell as for other tarts, make no cover for the top and bake until crisp.

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