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Richard Bradley's Pineapple Tart

Pastries

Blind baked shortcrust pastry case filled with pineapple pieces poached with sugar and Madeira, baked and cream poured over. Garnished with pineapple leaves.

This, from the 'Country Housewife and Lady's Director', may be the first printed receipt for pineapple in England.


Charles II presented with the first pineapple grown in England
Hendrik Danckerts, 1675



Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

To make a Tart of the Ananas, or Pine-Apple. From Barbadoes.

Take a Pine-Apple, and twist off its Crown: then pare it free from the Knots, and cut it in Slices about half an Inch thick; then stew it with a little Canary Wine, or Madera Wine, and some Sugar, till it is thoroughly hot, and it will distribute its Flavour to the Wine much better than any thing we can add to it. When it is as one would have it, take it from the Fire; and when it is cool, put it into a sweet Paste, with its Liquor, and bake it gently, a little while, and when it comes from the Oven, pour Cream over it, (if you have it) and serve it either hot or cold.




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