Sunday, 19 June 2016
I wish I could say that my Tartes Owt of Lente looked as neat as this one from the Hampton Court website. I made two yesterday, and as I didn't raise the sides high enough the first one oozed and made a sticky mess; as I managed to make the second batch of filling too sloppy and didn't have enough cheese left to thicken it, I thought, 'Stuff historical authenticity!' and baked it in a cake tin - and it turned out fine. The filling was tasty - I added a pinch of ginger - but the 21st century might prefer it made with a flakier pastry.
I'm practising for this online course which starts tomorrow.