{"id":4120,"date":"2015-11-24T08:30:54","date_gmt":"2015-11-24T07:30:54","guid":{"rendered":"http:\/\/fratelliaifornelli.it\/en\/?p=4120"},"modified":"2017-09-16T10:34:44","modified_gmt":"2017-09-16T08:34:44","slug":"renaissance-medlar-tartlets","status":"publish","type":"post","link":"https:\/\/fratelliaifornelli.it\/en\/renaissance-medlar-tartlets\/","title":{"rendered":"Renaissance medlar tartlets"},"content":{"rendered":"

Now that we have learned how to clean the medlar and make a delicious jam<\/a>, we can prepare a delicate tart straight from 1653. Yes, you read that right, a recipe published for the first time in the book “A Book of Fruits & Flowers. The shewing Nature and Use of them, either for Meat or Medicine “, and that today we have decided to reproduce it.\"Crostatine<\/a><\/p>\n

A very special recipe, and very appreciated during the Renaissance; a recipe that allows us to recover\u00a0our section “The Taste of History”, studied and brought to you with the adventure series by Fabio Cento “Gorchlach: the Legend of Cordelia<\/a>.”<\/p>\n

\"medlar.tart\"<\/a>

Image taken from the book “Pomona’s Harvest, An Illustrated Chronicle of Antiquarian Fruit Literature” by H. Frederic Janson, 1996. No copyright infringement intended. All rights reserved to original owner.<\/p><\/div>\n

The legend says: “Take Medlars that are bletted, smash them and put them on the stove, and beat in two egg yolks, letting it cook until thickened, then season with sugar, cinnamon and ginger, and pour the mixture into a paste.”
We have taken literally what is written and made the\u00a0“Tart of Medlers<\/em>“. Your turn to try them! \ud83d\ude42<\/p>\n

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\n\t\t\t\"\"\n\t\t\tIf you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli<\/strong> and tagging our profile @fratelliaifornelli<\/strong>. <\/a>\t<\/p>\n\t<\/div>\n\t

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Stampa<\/span>\n\t\t<\/div>\n\t<\/div>\n\t

Renaissance medlar tartlets<\/h2>\n\t
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\n\t\t\t\t<\/g><\/svg><\/span> Cuisine<\/span>\n\t\t\t\t\n\t\t\t\t\tVegetarian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 30<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 15<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 45<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 10<\/span> tartlets<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Difficulty<\/span> \"Easy\"<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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For the pastry crust<\/h4>\n\t\t\t\t\t\t