Date & Fruit Tart

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p72r-73v Torta di datteri, & altri frutti. (Torte of dates, and other fruits.)

Take one pound, and a half of dates, and almonds, and cut them small lengthwise, and one pound of damascus raisins, without the seeds, make them cook together in wine, that which will be sweetest will be best, and then take one pound of whole dried raisins, and cook these same in wine, and one pound, and a half of dried figs cut small, and six ounces of whole pinenuts, and six ounces of sugar, and one ounce of cinnamon, and a quarter of pepper, and mix these all together, with two ounces of starch, and good fish broth, the sort which is well beaten:Then make there your puff pastry, and fill it, make the torte in the torte pan with good oil then take [it] to cook, when it will be almost cooked, put over four ounces of sugar, when it will be cooked, sprinkle¹ with rose water.

1. I would just like to comment that "sbroffala", from the verb "sbroffáre" is really quite a delightful-sounding word.