Preheat oven to 400 degrees F. Original recipe calls for marrow from beef bones; I have substituted fruit pectin, like Pomona's, or you could substitute a packet of gelatin powder. Add gelling agent (marrow, fruit pectin, gelatin, etc) to 1 cup boiling water; boil marrow for 15 min, or dissolve others in hot water & let sit for a few minutes.

Chop plums or prunes in to quarters.
Add water with pectin to bowl with prunes & other dried fruit, let soak for 10 min or until soft.
Drain off excess liquid from fruit bowl.

Beat eggs, add salt & sugar to eggs, & stir in the cream.

Prepare pie dough ahead of time. Roll out dough into approx 1 dozen small tarts if using muffin tins for baking, or make 1-2 large pie shells.

Layer fruit mixture in bottom of pie shells, & pour egg & cream mixture on top of fruit.

(If using marrow, place pieces around the top of the pies.)

Bake for ~40 minutes at 400 deg until custard is set & shell starts to brown.

Recipe Information This tart recipe comes from the book, "Fabulous Feasts: Medieval Cookery & Ceremony", with some modifications, but similar recipes for baking plums with eggs & honey can be found in the Harlein Manuscript #279, as referenced in "Take a 1000 Eggs or More." Category : Desserts Contributor : pipermw Print Recipe