Taart Van Room Van Artisjocken Met Suiker
"Artichoke Cream Tart With Sugar"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Taart Van Room Van Artisjocken Met Suiker
"Maak Room als boven, en doe daar by een Makron gestampt, en een weinig Room, bereid se met een weinig Zout, Suiker, Citroen-schil gekonfyt en gestampt, en maak uwe Taart zonder se toe te decken, laat se backen; gaar zynde, soo verglaast se, wanneer dat gy se wilt opzetten, met Suiker en Oranje-bloessem-water."
English Translation
"Artichoke Cream Tart with Sugar Make cream as above, and add to it a crushed macaroon and a little cream; prepare it with a little salt, sugar, candied lemon peel (crushed), and make your tart without covering it, let it bake; once done, glaze it, when you are ready to serve, with sugar and orange blossom water."
Note on the Original Text
As was typical in early 18th-century cookbooks, the recipe is written in narrative form with minimal detail and assumes much culinary knowledge on the part of the reader. Ingredient amounts are imprecise—cooks were expected to use their judgement and experience. Spelling conventions differ from modern Dutch, and many terms (such as 'makron' for macaron, or 'verglaast' for glazed) would now be considered archaic or quaintly charming. Instructions are brief, trusting the baker’s familiarity with basic tart-making technique.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This recipe is drawn from the "Het Hollands, of Neederlands kook-boek" published in Leiden in 1725, a time when the Dutch Republic was a thriving center of global trade and culinary innovation. Cookbooks of this era reflect both opulence and curiosity, featuring ingredients from far-flung colonies alongside traditional local fare. The use of artichokes, candied citrus, and orange blossom water highlights the cosmopolitan tastes of 18th-century Dutch elites. The tart is a testament to the sophisticated baking that graced the tables of Amsterdam’s merchants, blending sweet and savory in ways that still surprise today’s palate.
Historical cooks would have used a large mortar and pestle to pound the macaron and candied lemon peel, and perhaps a wooden spoon or whisk for mixing. Artichoke puree might have been made by hand, forcing the cooked artichoke through a fine sieve or cloth. The tart would have been baked in a simple metal tart pan in a wood-fired oven, with careful attention to even heat. To glaze, sugar would be sprinkled and orange blossom water dabbed on just before serving.
Prep Time
15 mins
Cook Time
35 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 9 oz artichoke hearts (fresh or pre-cooked, drained)
- 3/4 cup heavy cream (plus a little extra if needed)
- 1/3 oz macaron (crushed, or substitute 1 sweet almond biscuit)
- 1 pinch salt
- 1 1/2 oz sugar (plus extra for glazing)
- 1 tsp candied lemon peel (finely chopped, or substitute fresh zest)
- 1 tsp orange blossom water
- 1 unbaked tart shell (approx. 9 inch diameter)
Instructions
- Begin by making artichoke cream: cook and puree about 9 oz of fresh artichoke hearts until tender, then mix with 3/4 cup heavy cream to create a smooth mixture.
- Add one macaron (about 1/3 oz), crushed finely, and a splash more cream to loosen the mixture as needed.
- Season lightly with a pinch of salt, and sweeten with 1 1/2 oz of sugar.
- Add 1 teaspoon finely chopped or grated candied lemon peel (or use fresh zest if unavailable), and mix well.
- Pour this filling into an unbaked tart shell (about 9 inch), leaving the top uncovered (no pastry lid).
- Bake at 350°F (180°C) for around 30–35 minutes, or until the filling is set and lightly golden.
- Remove and, while still warm, glaze the surface with extra sugar and a sprinkling of orange blossom water just before serving.
Estimated Calories
240 per serving
Cooking Estimates
It takes about 10–15 minutes to prepare the ingredients, including cooking and pureeing the artichokes, and mixing the filling. Baking the tart takes about 30–35 minutes. Each serving has an estimated 240 calories, and the tart makes 8 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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