To Make Fine Paste For Tarts

This tart recipe comes from the late 17th century, specifically between 1671 and 1675, attributed to Penelope Patrick (Mrs. Henshawe), who lived during the Restoration period in England. Such recipes were often recorded by literate women of the gentry, who maintained handwritten cookery manuscripts not just as practical guides but also as heirlooms for future generations. During this time, pastries and tarts were a common feature of English table spreads, especially at gatherings and feasts. The use of abundant butter and eggs reflects status and access to rich ingredients. Flavor combinations, such as apples with lemon and quince jelly, were fashionable and also practical, as they showcased available preserves and introduced both sweetness and sharpness into desserts.

Historically, the pastry would be mixed and kneaded by hand, likely in a large wooden or earthenware bowl. Apples would be peeled and sliced with a small paring knife. Tarts would be assembled in deep metal tart pans or dishes, sometimes lined with baking paper or floured to prevent sticking. Baking would occur in a wood-fired oven, with tarts set on metal or stone trays. Oven heat was regulated by the baker's experience—often by leaving the oven door ajar and shielding pastry edges with paper coated in butter to prevent over-browning. Basting brushes might be simple bundles of feathers or vegetable fibers, and the glaze mixed by hand. The final jelly addition would be spooned in with a basic kitchen spoon once the tart was baked.