Peach Tart

Source:

England, 16th c.

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Recipe by Daniel Myers

This is an incredibly easy pie to make. Boiling the peaches before putting them in the pie seems a bit odd at first, but it allows the use of slightly under-ripe peaches and also reduces the baking time.

Ingredients

5 peaches (4 cups)
1/4 cup red wine
3/4 cup sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt

Method

Peel peaches, remove pits, and slice. Parboil in water until just tender. Drain peaches well and place in pie crust. Make syrup of sugar, spices, and wine. Pour over peaches and cover with top crust, making a few slits in the top. Bake at 425°F for 10 minutes, then reduce heat to 350°F and bake until done, about 30-40 minutes more.

To make all maner of fruit Tartes. You must boyle your fruite, whether it be apple, cherrie, peach, damson, peare, Mulberie, or codling, in faire water, and when they be boyled inough, put them into a bowle, and bruse them with a ladle, and when they be colde, straine them, and put in red wine or Claret wine, and so season it with suger, sinamon and ginger.

Published: 2005-11-03