058 Tarts & Sweet Pies

We have the bored rich to blame for tiny little bite size tarts. As busy colonials with outdoor ovens and too many things to do, we made our tarts big - and to go at meal times.We will, alas have to wait for the coffee cake.The liver pudding could go in the second course, but honestly, everyone would prefer the marrow pudding. Even more than that - lets go with the fruit tarts - because that's what the busy cook and the sugar happy colonials want. Like so much spice - complex sweet savory puddings might just be a bit weird.And check out a recipe for Grape Pie:https://www.kingarthurbaking.com/recipes/concord-grape-pie-recipeOr fancier Grape Tarts - go 1st or 2nd course with this recipe:https://umamigirl.com/grape-tart/Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: [email protected] Twitter: @THoAFoodInstagram: @THoAFoodMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot comThreads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood