Ember Day Tarts
From angelarmck 14 years ago
- 1hr less if using pr to make
- Serves 4
Four times every year in the Catholic calendar, there were "Ember Days" - consisting of a Wednesday, Friday, and Saturday - when meat was forbidden. Cheese and eggs, however, were allowed. An 'Ember Day Tart' therefore was a filling dish served instead of meat on these fasting days. Read more The recipe uses galingale, you can use ginger as a substitute . This comes from the history cookbook below is the original recipe. 'Tart in embre day: take and parboile onynons; presse out the water & hewe hem smale;take brede & bray it in a mortar,and temper it up with ayren; do perto butter, safron, spice and salt and corans & a ltel sugar with powdor douce, and bake it in a trap,& serve it forth.' See less
Ingredients
- pastry shopping list
- 200g flour shopping list
- 1 teaspoon of salt shopping list
- 400g margarine or butter shopping list
- a pinch of saffron (optional) shopping list
- 1 egg yolk shopping list
- iced water shopping list
- filling shopping list
- 2 large onions shopping list
- 1 tbsp melted butter shopping list
- 4 eggs shopping list
- 2 tbsp breadcrumbs shopping list
- a pinch of saffron, galingale and mace shopping list
- 1/8 tsp sugar shopping list
- 1/2 tsp salt shopping list
- 2 tbsp currants shopping list
How to make it
- for pastry:
- If you are using the saffron, place a pinch in a tablespoon of hot water and leave for at least half an hour
- Sift the flour and the salt into a basin
- Cut the fat into small chunks and place into the flour
- Using your fingers, rub the fat into the flour until the mixture looks like breadcrumbs
- Make a well in the centre of the mixture and add the egg yolk and a few tablespoons of iced water along with the saffron water
- Mix with a butter knife until it starts to form lumps
- Add a little iced water
- Roll the pastry into a ball, wrap in cling film and leave in a cold place for about half an hour before using
- Roll out the pastry onto a floured board and cut into the shape
- filling
- Chop the onions
- Parboil for about 5 minutes
- Strain, add the butter then set aside to cool
- Mix remaining ingredients together in a bowl
- Add the onions
- Make either one 8" pastry case or 12 individual sized cases
- For the latter, roll out the pastry
- Cut the pastry into small circles using the top of a beaker or cup and place on a patty tray
- Pour or spoon the mixture into the pastry cases
- Bake at 350 degrees or gas mark 5 for 30-40 minutes(one large pie) or 15-20 minutes(individual cases). The filling should be set and the pastry lightly browned
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