- Strawberry Tart Ready for Baking
This is a wonderful 17th century receipt for the seasonal strawberries that is very simple. I have lined my heart shaped red ware baking dish with a paste (pie crust) and then set the strawberries in a single layer in the paste. I prepared Ceylon cinnamon in a mortar and pestle and grated ginger over the berries. The white that you see is from grating a sugar loaf which is the last ingredient. Now the tart is ready for baking and a delight to eat.
Enjoy the strawberry season!
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Heart to Hearth Cookery 
Wonderful timing, Susan! I’m trying to find more things to do with the strawberries from my garden! What source did you use, so I can get the proportions right (if I have the same source, that is). Oh, does this freeze at all? I may want to try it and take it to a GaoP event in a couple of weeks.
Thanks so much for sharing!
Jen
By: Jen Dobyns on May 28, 2011
at 11:47 am
The receipt is from “A Book of Fruits and Flowers” 1653 and is anonymous. The actual receipt does not help with proportions! “Pick and wash your Straw-berries clean, and put them in your past one by another, as thick as you can, then take Sugar, Cinamon, and a little Ginger finely beaten, and well mingled together, cast them upon the Straw-berries…”
By: hearttohearthcookery on May 28, 2011
at 9:50 pm