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Dessert of The Week - A Tart of Claret Wine Add/Read Comments
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Apparently a recipe from the days of Queen Anne, (the last of the Stuarts, Queen of Great Britain and Ireland 1702 to 1714). The original advocates the use of a 'half a glass' of ripe red gooseberry juice, with none to hand I substituted the juice from the fruit compote made earlier this week. For the macaroons a handful of the small Doria Italian Ratafias were used, while 'citron' (which could be some lemon zest I guess) became a squeeze of lemon juice. It all came together rather successfully.
No orange flowers in this house, whipped cream laced with a droplet of Orange Flower Water was more than adequate. Finally a sprinkling of a crushed macaroon completed the ensemble.
A Tart of Claret Wine
Makes enough filling for three of the tarts pictured.
- Take half a glass of claret wine, as much juice of ripe red gooseberries.
- Add 2 crushed macaroons and
- the yolks of 3 eggs and make this like a cream
- flavour with sugar, citron, grated cinnamon, a little salt
- add also a small piece of butter
- make a fine pastry, and line a dish with it
- pour in the mixture and bake
- sprinkle orange flowers over it when you serve it
No orange flowers in this house, whipped cream laced with a droplet of Orange Flower Water was more than adequate. Finally a sprinkling of a crushed macaroon completed the ensemble.
ADD A COMMENT (7)
Comments
Sounds very good! I would never think of adding wine... and amazing pictures too! :)
Margot
Scribbled down by: Coffee & Vanilla on April 29, 2008 7:48 AM
Sounds excellent - a sharp cherry juice could make a good alternative to the gooseberry juice. I will try it in a few weeks when my local fruit farm has their Morrelo crop ready
Scribbled down by: Keith Field on May 2, 2008 6:26 PM
An interesting alternative indeed, Keith. Let me know what you think of them...
Scribbled down by: Andrew on May 3, 2008 5:22 PM
What an intriguing idea... and that first picture is absolutely glorious!!
Scribbled down by: Jeanne on May 5, 2008 11:33 PM
Where can you buy morrelo cherries straight off the tree?
Scribbled down by: Pam on May 9, 2008 6:34 PM
I didn't know ratafia could be Italian. It is a big local apéritif here in Aveyron, and I haven't run into it in other parts of France.
Scribbled down by: Betty C. on May 10, 2008 1:52 PM
Sounds like a great tart. I love the name too. Very ye olde.
Scribbled down by: ylee@lemonpi.net on May 16, 2008 3:52 AM