Tart of Prunes

from A Book of Cookrye, 1591

To make a Tarte of Prunes. Take Prunes and wash them, then boile them with faire water, cut in halfe a penny loaf of white bread, and take them out and straine them with Claret wine, season it with sinamon, Ginger and Sugar, and a little Rosewater, make the paste as fine as you can, and dry it, and fill it, and let it drie in the oven, take it out and cast on it Biskets and Carawaies.

My reconstruction:

I don't measure ingredients, so these are approximations:

breadcrumbs (about 1 cups)
prunes (about 2 cups)
spices: cinnamon, ginger, sugar in about equal quantities

think longer cooking better. maybe better served hot.
interesting this recipie actually says to blind bake tart case.
What are carawaies?


actually went down quite well. despite skungy appearance was proclaimed yummy by some, when hot.