This Tart de Bry, or Brie Tart, comes from The Forme of Cury and was served at the table of King Richard II (1367 - 1400). It's flavor is nearly as rich as the history of the cheese that goes into it, and in this episode I will explore both.

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Episodes mentioned in this video:
Medieval Cheesecake (for tart dough) - https://youtu.be/GCCJ2Qpr1nM
Medieval Cheese (for straining cheese) - https://youtu.be/vlQZ3NPnoLk
Rapé Fig Spread: https://youtu.be/_o7Oq-OjKu8

LINK TO INGREDIENTS & TOOLS**
SAFFRON THREADS - https://amzn.to/2yTwoPS
PIE SHIELD - https://amzn.to/2YeTnjh
TART TIN - https://amzn.to/2yPbUrC

LINK TO SOURCE:
The Forme of Cury: https://amzn.to/31frAAy

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TART DE BRY
RECIPE (1390 - The Forme of Cury)
Tart de Bry Take a crust ynch depe in a trape. Take yolkes of ayren rawe and chese ruayn and medle it and the yolkes together. And do thereto powdor gynger, sugar, safron and salt. Do it in a trape, bake it, and serve it forth.

MODERN RECIPE (Based on Lorna J Sass's adaptation from To The King's Taste - https://amzn.to/3bNg2XE )
INGREDIENTS
- 1 pound of Brie cheese, the younger the better
- 6 egg yolks
- ⅛ tsp saffron (about 10 threads ground up)
- ¾ tsp light brown sugar or more if you want a sweeter tart.
- ⅜ teaspoon powdered ginger
- A pinch of salt
- A sprinkle of nutmeg or cinnamon (optional)

METHOD
1. Preheat the oven to 425°F / 220°C.
2. Roll out your tart dough to about an ⅛ inch thick and line your tin. Add pie weights and set in the oven to blind bake for 10 minutes. Remove the crust and remove the pie weights. If the bottom of the crust is not fully cooked, return it to the oven without the weights for 5 minutes. Once out of the oven, press down the bottom of the crust if it has risen. Allow crust to cool completely and reduce the oven temperature to 350°F / 175°C.
3. Remove the rind from the brie saving some to the side. Then cut the brie into small pieces and place in a blender with the egg yolks. Blend together. Then add the saffron, brown sugar, ginger, and salt and blend to combine.
4. Place a bit of the rind on the bottom of the tart and add the cheese mixture and smooth the top. If you are using cinnamon or nutmeg, sprinkle a bit on top now.
5. Bake at 350°F / 175°C for 30 to 40 minutes or until the top is set and begins to brown. Serve warm or at room temperature.

SOURCES
The Forme of Cury - By Samuel Pegge - https://amzn.to/3cXBycA
To The King's Taste - Lorna J. Sass - https://amzn.to/3bNg2XE
The Course of History: 10 Meals that Changed the World - https://amzn.to/2yWuIoL
Brie Cheese History - https://www.thespruceeats.com/....history-and-varietie

PHOTOS
Abbaye Notre-Dame-de-Jouarre - Fredlesles CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)
By J. Chéreau - Musée de la Révolution française, CC BY-SA 4.0, https://commons.wikimedia.org/....w/index.php?curid=64
A carriage underside has broken sending the occupants flying Wellcome / CC BY (https://creativecommons.org/licenses/by/4.0)
Blue Stilton - Coyau / Wikimedia Commons / CC BY-SA 3.0
Limberger Cheese - Original photo by John Sullivan
Gruyere - © Rolf Krahl / CC BY (https://creativecommons.org/licenses/by/4.0)
Stracchino - Cvezzoli / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)
Brie cheese with fresh thyme on black background - Marco Verch / CC BY-SA 2.0 (https://flickr.com/photos/1608....66001@N07/3364499059

#brie #cheese #medieval #medievalfood #tastinghistory #medievalrecipes