This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at
Thomas Gloning's website
A Cherry Tart. BRuyse a pound of Cherries, and stampe them, and boyle the sirrup with Sugar. Then take the stones out of two pound: bake them in a set Coffin: Jce them, and serue them hot in to the Boorde.
Other versions of this recipe:
To make a very good sour cherry tart (Das Kuchbuch der Sabina Welserin)
To make a sour cherry tart (Das Kuchbuch der Sabina Welserin)
A tart made with sour cherries (Das Kuchbuch der Sabina Welserin)
Recipes with similar titles:
Cherry Torte (The Neapolitan recipe collection)