To make a cover tart in the French manner is a traditional Elizabethan recipe for a classic double-crust pie with a custard filling. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To make a cover tart in the French manner.
To make a couer tarte after the frenche faF;hyon.
Take a pynte of creme and the yolkes of tenne egges, and beate them all together, and put thereto halfe a dyF;he of F;wete butter, and F;uger, and boyle them til they be thicke, then take them vp and coole them in a platter, and make a couple of cakes of fyne paeF;te , and laye youre F;tuffe in one of them, and couer it wyth the other and cutte the vente aboue, and F;o bake it.
Modern Redaction
Ingredients:
1 1/2 batch short paest for tart (enough for a deep double-crust pie about 22cm in diameter).
500ml single cream
8 egg yolks
100g unsalted butter, diced
4 tbsp caster sugar
Method:
Roll out just over half the pastry and use to line a 22cm diameter deep pie dish. Line with greaseproof (waxed) paper (typically trimmed to a circle known as cartouche), fill with baking beans or beads then transfer to an oven pre-heated to 180°C and blind bake for about 10 minutes, or until the pastry is just dry to the touch (but not coloured). Remove from the oven, take out the paper and baking beans and set aside as you prepare the filling.
Whisk together the cream, egg yolks and sugar in a bowl. Pour into a saucepan, add the butter and heat gently until the butter has melted. Whisk the mixture to combine then continue heating gently, beating constantly, until the custard thickens.
Take off the heat and allow to cool slightly then pour into the prepared pie crust base. Take the remaining pastry and roll out until large enough to cover the top of the pie. Crimp the pastry to the base and trim off any excess. Cut a cross in the top of the pastry to allow steam to escape then peel back the four points.
Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the pastry is golden brown and the custard filling has set. Remove from the oven and allow to cool a little.
