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Puddings and Sweet Deserts

Sweet tarts of thin pastry filled with slices of apple or (less commonly) some other fruit.

Iced tarts in shortcrust pastry and puff pastry tarts without icing from manuscript recipes in the Folger collection.
Image: Mary-Anne Boermans www.shakespeareandbeyond.folger.edu

See also: Tuff-Taffity Cream

Original Receipt in 'The Accomplisht Cook ' by Robert May, 1660 (Robert May 1660)

To make a Taffety-Tart.
First wet the paste with butter and cold water, roul it very thin, then lay apples in the lays, and between every lay of apples, strew some fine sugar, and some lemon-peel cut very small, you may also put some fennil-seed to them; let them bake an hour or more, then ice them with rose-water, sugar, and butter beaten together, and wash them over with the same, strew more fine sugar on them, and put them into the oven again, being enough serve them hot or cold.

Original Receipt in WM 1658;

To make Tarts called Taffaty Tarts.
First wet your Past with Butter and cold Water, and rowle it very thin, also then lay them in layes, and between every lay of Apples strew some Sugar, and some Lemon Pill, cut very small, if you please put some Fennell-seed to them; then put them into a stoak hot Oven, and let them stand an hour in or more, then take them out, and take Rose-water and Butter beaten together, and wash them over with the same, and strew fine Sugar upon them; then put them into the Oven again, let them stand a little while and take them out.

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