Cherry Tort - 15th Century (Christmas Recipe)

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Cherry Tort

A cherry & cheese pie, with Marsala wine & ginger –

contributed by Rebecca A. C. Smith

“ Cherry Tort came originally from Libro di Arte Coquinaria,  

first printed in the fifteenth century. “

 http://www.godecookery.com/friends/frec66.htm

Makes 2 pies.

Pastry:

2 1/4 cups flour

1/4 cup sugar

1/2 tsp. salt

3/4 cup butter, cut up

1 egg, lightly beaten

1/4 cup marsala wine

Combine flour, sugar and salt.

Cut in butter with pastry blender*.

Mix egg yolks and marsala and stir into flour quickly until dough is evenly moistened. 

Divide into two parts.

Roll each out on a floured board to fit a 9" pie pan. **

Filling:

5 cups ricotta cheese

1/2 cup grated parmesan cheese

1/2 cup sugar

3 eggs

2 Tbs. minced, crystallized ginger

1/4 tsp. ground cinnamon

1/4 tsp. white pepper

1 (1 lb.) can* of dark sweet pitted cherries, drained

Beat together ricotta, parmesan and sugar. 

Beat in eggs one at a time. 

Stir in spices and cherries. 

Put half into each of the 2 pie crusts. 

*Bake at 350° F for 50 minutes or until set. 

Let cool and refrigerate* 

(*updated!)

**I haven't as yet tried this recipe, but think it might be an idea to either partly pre-cook the pastry case, or place the baking dish on a pre-heated hot oven tray.

Elizabethan Kitchen