Honey and Saffron Tart
by Shelley Stuart
Douceteȝ (MS Harlein 279)
Take Creme a gode cupfulle, & put it on a straynoure; þanne take ȝolkys of Eyroun & put þer-to, & a lytel mylke; þen strayne it þorw a straynoure in-to a bolle; þen take Sugre y-now, & put þer-to, or ellys hony forde faute [leaf 40.] of Sugre, þan coloure it with Safroun; þan take þin cofyns, & put in þe ovynne lere, & lat hem ben hardyd; þan take a dysshe y-fastenyd on þe pelys ende; & pore þin comade in-to þe dyssche, & fro þe dyssche in-to þe cofyns; & when þey don a-ryse wel, take hem out, & serue hem forth.
Honey & Saffron Tarts
1 baked 9″ pie shell
1.5 c heavy cream
6 eggs
1/4 c. strong honey
1/8 tsp ground saffron (1 generous pinch ground)
Mix together the cream, eggs, honey and saffron. Pour into a precooked pie shell. Bake at 325 for 45 minutes or until set. With this amount of honey, the tart is lightly sweetened, which I liked against the saffron taste You could go sweeter.