Bake for 40-45 minutes or until puffed and golden brown on top.

Roll out the pastry thinly and line a tart pan, pressing into the sides of the pan and trimming the edges. Form into a disc and set aside while you prep the filling.Ĭream together first three ingredients, then gently beat in eggs and rosewater until filling is smooth and uniform. Incorporate the egg yolks, then add water a spoonful at a time and mix gently until the pastry comes together. Mix the salt into the flour, then cut and rub the butter in until the mix resembles wet sand. Anyone have anything documenting its early history?)Īll ingredients should be at cool room temperature. (Caveat: I have not thoroughly researched Frangipane, or come across a pre 1600 reference or recipe. Of course, I needed something to fill the pastry with, so I made a batch of Frangipane with rose water for a more 16th / 17th century flavor profile.

Amelia Simmons’ American Cookery (1796) happens to include a recipe for Royal Paste that I used as a starting point for this experiment. I have started looking at post SCA period historical pastry recipes, which include quantities, and it’s been an interesting process. That doesn’t mean I’m not still testing recipes, though - for my own enjoyment, for future editions, because I sort of have an obsessive personality - and last night I was playing around with another version of Paest Royall, a 1545 pie crust recipe that I think every SCA cook has tried their hand at. I am still proofreading and putting the final touches on the cookbook, and I’ve forced myself to stop putting new recipes in it.

Quince frangipane tart