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freewaydiva: (Baking)
So, this all actually started because Williams & Sonoma have a cute, wee hand-pie mold that I want to get, and I knew that I'd be getting cherries from my CSA, today.

Necessity is the mother of invention, I guess.

At any rate, portable food is awesome, so I thought I'd give it a shot.

I started here:
From A Boke of Gode Cookery

To make a tarte of cheries )

Which led me to this:

To make a tart of damsons )

And here's what I did/am doing:

Redaction-daction, what's your action? )

The goo is cooling. I'll bust out some pastry in a bit and bake up a test run, then post my findings.

Right, then. Moving on )

And the verdict is in! )

I would do this again. And I'd like to try it with plums. That would be tasty, methinks.
Mmmm...pie...

ETA again: I think I'll track down some wine that is closer to period Claret - a little research this morning turned up some interesting options, and I'm pretty sure it would make a HUGE difference in flavor.

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