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Rosehip Tarte
Pies and Pastries

Cooked rosehips in an open pastry case.

Original Receipt in 'The Good Huswifes Handmaide for the Kitchin' 1594 by Thomas Dawson, (Huswife 1594)

To make a tarte of Hippes
TAKE Hippes, slit them, and pick out the kernels: then seeth them in white wine, or in faire water, when they bee soft sodden, straine them as thick as you can, and season them with Synamon, ginger & sugar, and lay it in paste.

See also:
Rose Hip Jelly
Rose Hip Syrup
Rosehip Tarte

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