{"id":67747,"date":"2021-11-27T02:00:38","date_gmt":"2021-11-27T07:00:38","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=67747"},"modified":"2021-11-26T09:10:15","modified_gmt":"2021-11-26T14:10:15","slug":"making-a-medieval-tart-de-bry-brie-tart-brie-the-king-of-cheese","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2021\/11\/27\/making-a-medieval-tart-de-bry-brie-tart-brie-the-king-of-cheese\/","title":{"rendered":"Making a Medieval <em>TART DE BRY<\/em> (Brie Tart) | Brie: The King of Cheese"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"854\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/J4sgFGcU9Bs\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>Tasting History with Max Miller<\/strong><br \/>\nPublished 28 Apr 2020<\/p>\n<p>This <em>Tart de Bry<\/em>, or Brie Tart, comes from <em>The Forme of Cury<\/em> and was served at the table of King Richard II (1367 &#8211; 1400). Its flavor is nearly as rich as the history of the cheese that goes into it, and in this episode I will explore both.<\/p>\n<p>Help Support the Channel with Patreon: <a href=\"https:\/\/www.patreon.com\/tastinghistory\" rel=\"noopener\" target=\"_blank\">https:\/\/www.patreon.com\/tastinghistory<\/a><\/p>\n<p>Follow Tasting History with Max Miller:<br \/>\nInstagram: <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqblRoMHEtT25WNEFsdGlKUWdBM3BQNzU2cTJ0Z3xBQ3Jtc0tsWGRBUFNYNTZNYkt3LVRMNGpTa2hYNGNKMnRUWHVaTmxUd3lRVXRqYWp6Snd6TmFmWjQwS0JjRU1veGVneUwwMXk0R0s0bUlQYWt0Mkl3NVhiQUNSdHFOTTVVT2dMWUJzeFcwU19xLVVaUlVFbVhNWQ&#038;q=https%3A%2F%2Fwww.instagram.com%2Ftastinghistorywithmaxmiller%2F\" rel=\"noopener\" target=\"_blank\">https:\/\/www.instagram.com\/tastinghist&#8230;<\/a><br \/>\nTwitter: <a href=\"https:\/\/twitter.com\/TastingHistory1\" rel=\"noopener\" target=\"_blank\">https:\/\/twitter.com\/TastingHistory1<\/a><\/p>\n<p>Episodes mentioned in this video:<br \/>\nMedieval Cheesecake (for tart dough) &#8211; <a href=\"https:\/\/youtu.be\/GCCJ2Qpr1nM\" rel=\"noopener\" target=\"_blank\">https:\/\/youtu.be\/GCCJ2Qpr1nM<\/a><br \/>\nMedieval Cheese (for straining cheese) &#8211; <a href=\"https:\/\/youtu.be\/vlQZ3NPnoLk\" rel=\"noopener\" target=\"_blank\">https:\/\/youtu.be\/vlQZ3NPnoLk<\/a><br \/>\nRap\u00e9 Fig Spread: <a href=\"https:\/\/youtu.be\/_o7Oq-OjKu8\" rel=\"noopener\" target=\"_blank\">https:\/\/youtu.be\/_o7Oq-OjKu8<\/a><\/p>\n<p>LINK TO INGREDIENTS &#038; TOOLS**<br \/>\nSAFFRON THREADS &#8211; <a href=\"https:\/\/amzn.to\/2yTwoPS\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/2yTwoPS<\/a><br \/>\nPIE SHIELD &#8211; <a href=\"https:\/\/amzn.to\/2YeTnjh\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/2YeTnjh<\/a><br \/>\nTART TIN &#8211; <a href=\"https:\/\/amzn.to\/2yPbUrC\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/2yPbUrC<\/a><\/p>\n<p>LINK TO SOURCE:<br \/>\n<em>The Forme of Cury<\/em>: <a href=\"https:\/\/amzn.to\/31frAAy\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/31frAAy<\/a><\/p>\n<p>**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.<\/p>\n<p><em>TART DE BRY<\/em><br \/>\nRECIPE (1390 &#8211; <em>The Forme of Cury<\/em>)<br \/>\nTake 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. <\/p>\n<p>MODERN RECIPE (Based on Lorna J Sass&#8217;s adaptation from <em>To The King&#8217;s Taste<\/em> &#8211; <a href=\"https:\/\/amzn.to\/3bNg2XE\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3bNg2XE<\/a>)<br \/>\nINGREDIENTS<br \/>\n&#8211; 1 pound of Brie cheese, the younger the better<br \/>\n&#8211; 6 egg yolks<br \/>\n&#8211; \u215b tsp saffron (about 10 threads ground up)<br \/>\n&#8211; \u00be tsp light brown sugar or more if you want a sweeter tart.<br \/>\n&#8211; \u215c teaspoon powdered ginger<br \/>\n&#8211; A pinch of salt<br \/>\n&#8211; A sprinkle of nutmeg or cinnamon (optional)<\/p>\n<p>METHOD<br \/>\n1. Preheat the oven to 425\u00b0F \/ 220\u00b0C.<br \/>\n2. Roll out your tart dough to about an \u215b 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\u00b0F \/ 175\u00b0C.<br \/>\n3. 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.<br \/>\n4. 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.<br \/>\n5. Bake at 350\u00b0F \/ 175\u00b0C for 30 to 40 minutes or until the top is set and begins to brown. Serve warm or at room temperature.<\/p>\n<p>SOURCES<br \/>\n<em>The Forme of Cury<\/em> &#8211; By Samuel Pegge &#8211; <a href=\"https:\/\/amzn.to\/3cXBycA\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3cXBycA<\/a><br \/>\n<em>To The King&#8217;s Taste<\/em> &#8211; Lorna J. Sass &#8211; <a href=\"https:\/\/amzn.to\/3bNg2XE\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3bNg2XE<\/a><br \/>\n<em>The Course of History: 10 Meals that Changed the World<\/em> &#8211; <a href=\"https:\/\/amzn.to\/2yWuIoL\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/2yWuIoL<\/a><br \/>\nBrie Cheese History &#8211; <a href=\"https:\/\/www.thespruceeats.com\/history-and-varieties-of-brie-1807572\" rel=\"noopener\" target=\"_blank\">https:\/\/www.thespruceeats.com\/history&#8230;<\/a><\/p>\n<p>PHOTOS<br \/>\nAbbaye Notre-Dame-de-Jouarre &#8211; Fredlesles CC BY-SA (<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbEJzUDVXRXRjZFB2NHdnSW90Z3IwaFR2WW5zQXxBQ3Jtc0tsRU1seFJja2dsVElVZEdTcWo2MUhfSWN2dFhLcGVxLTFBX2Z2aFZ4T2Z6Mkg0U0hiR3UyZXZ4VjVfRlI5X2ZPODZJRmFSX1pZa2swVmdQdGJuNGlsY0NWQ2F4T2lFc3dNekdweVBab0xKRXlERk9Vbw&#038;q=https%3A%2F%2Fcreativecommons.org%2Flicenses%2Fby-sa%2F4.0\" rel=\"noopener\" target=\"_blank\">https:\/\/creativecommons.org\/licenses\/&#8230;<\/a>)<br \/>\nBy J. Ch\u00e9reau &#8211; <em>Mus\u00e9e de la R\u00e9volution fran\u00e7aise<\/em>, CC BY-SA 4.0, <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbGdZZWxfTTl2b0Vxd2pYcHpyZjc3YmpCdWNDd3xBQ3Jtc0tsVTdjN1Z2Zm1ocmpzcTFoX0l4TjFmTW5JVFZzbk5IdW12ZFJqWENxNHN1ZHFhaUMyNjl0ODAzZmYxREM0ZE1ndUhQYzE3XzRUMDR2U3lvTUwzc0VlRlF5c1dOX3VVYWJiNjhmMGthT0Z5Y0YtTjRmQQ&#038;q=https%3A%2F%2Fcommons.wikimedia.org%2Fw%2Findex.php%3Fcurid%3D64431669\" rel=\"noopener\" target=\"_blank\">https:\/\/commons.wikimedia.org\/w\/index&#8230;<\/a><br \/>\nA carriage underside has broken sending the occupants flying Wellcome  \/ CC BY (<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbV9jR1Z6NWktQ25rY3RvX2FROUc5cGFlSlM0Z3xBQ3Jtc0trQ0FodjVQNWttcXp2aFI2WU9pUFFjaG1ELUphT2tWWjYzMVhMbC1CR1YwUGR1TG9lVXpaVXVyM1AtQzhEU1Zpd2hPa19YeUFMUENUUHR1aW9QQkR0VUhZdHVZTlI1em12S1hBeUxzbnNGcllVbFczWQ&#038;q=https%3A%2F%2Fcreativecommons.org%2Flicenses%2Fby%2F4.0\" rel=\"noopener\" target=\"_blank\">https:\/\/creativecommons.org\/licenses\/&#8230;<\/a>)<br \/>\nBlue Stilton &#8211; Coyau \/ Wikimedia Commons \/ CC BY-SA 3.0<br \/>\nLimberger Cheese &#8211; Original photo by John Sullivan<br \/>\nGruyere &#8211; \u00a9 Rolf Krahl \/ CC BY (<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbTRfNDVGb2hGLTMwemRDY1ljVF84YjVEUXdkUXxBQ3Jtc0tuV29GdDVMdk56YVJzUjlIZS0wekRwVWVaYThWblFZa2F2OUlnOEtIMVBuUUoyLUREcHFYRHdxX014NHpTRDVhSzZJRmVIZkZFb0FfNmFqVGlJYzktSGZmQWU0R1YtMzFhNElLZHZ0U2lxaXpoaDRuVQ&#038;q=https%3A%2F%2Fcreativecommons.org%2Flicenses%2Fby%2F4.0\" rel=\"noopener\" target=\"_blank\">https:\/\/creativecommons.org\/licenses\/&#8230;<\/a>)<br \/>\nStracchino &#8211; Cvezzoli \/ CC BY-SA (<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbDROejJHR0liZllsejZBajNwVkk1VXpoeTd3Z3xBQ3Jtc0trT0FXazVlbE1HWVBUT1FoX19WdWxFZ3VJcXU2N0xQcHdzUzFLREd3dHhsZkVIN0RvbHVDa1RISGlpcTZrbElWbzRTc0ZxenJJeVJLNTNiUGxzS2xIZlBid0Ridi1oN0Z4NkJqX3djZzIzZmU2a1l3SQ&#038;q=https%3A%2F%2Fcreativecommons.org%2Flicenses%2Fby-sa%2F4.0\" rel=\"noopener\" target=\"_blank\">https:\/\/creativecommons.org\/licenses\/&#8230;<\/a>)<br \/>\nBrie cheese with fresh thyme on black background &#8211; Marco Verch \/ CC BY-SA 2.0 (<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbTVrVG1naFdiQ0pDYWFHZndENGR0aTRFd1RvZ3xBQ3Jtc0tsVnh2QnhzY284MS1tV1pJd25HUm5sNEJGTTBpX1hKMjE5bU4xMTgxNmlxV0ZnbzhxWGl6bzBYcVhoTVUzTG91b0pMaGVGaUhEY29oM1l2bjZobTM4YkxVYWpOVEs4TmFrZHVlNF9CMmtCRDdVZ0ZVYw&#038;q=https%3A%2F%2Fflickr.com%2Fphotos%2F160866001%40N07%2F33644990598%2Fin%2Fphotostream%2F\" rel=\"noopener\" target=\"_blank\">https:\/\/flickr.com\/photos\/160866001@N&#8230;<\/a>)<\/p>\n<p>#brie #cheese #medieval #medievalfood #tastinghistory #medievalrecipes<\/p><\/blockquote>\n<p><a href=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2021\/11\/Screenshot-2021-11-27-at-09-09-03-Making-a-Medieval-TART-DE-BRY-Brie-Tart-Brie-The-King-of-Cheese-Quotulatiousness.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2021\/11\/Screenshot-2021-11-27-at-09-09-03-Making-a-Medieval-TART-DE-BRY-Brie-Tart-Brie-The-King-of-Cheese-Quotulatiousness-480x270.png\" alt=\"\" width=\"480\" height=\"270\" class=\"aligncenter size-medium wp-image-70209\" srcset=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2021\/11\/Screenshot-2021-11-27-at-09-09-03-Making-a-Medieval-TART-DE-BRY-Brie-Tart-Brie-The-King-of-Cheese-Quotulatiousness-480x270.png 480w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2021\/11\/Screenshot-2021-11-27-at-09-09-03-Making-a-Medieval-TART-DE-BRY-Brie-Tart-Brie-The-King-of-Cheese-Quotulatiousness-150x84.png 150w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2021\/11\/Screenshot-2021-11-27-at-09-09-03-Making-a-Medieval-TART-DE-BRY-Brie-Tart-Brie-The-King-of-Cheese-Quotulatiousness-768x432.png 768w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2021\/11\/Screenshot-2021-11-27-at-09-09-03-Making-a-Medieval-TART-DE-BRY-Brie-Tart-Brie-The-King-of-Cheese-Quotulatiousness.png 854w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tasting History with Max Miller Published 28 Apr 2020 This Tart de Bry, or Brie Tart, comes from The Forme of Cury and was served at the table of King Richard II (1367 &#8211; 1400). Its flavor is nearly as rich as the history of the cheese that goes into it, and in this episode [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":35193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,74,1117,7,57],"tags":[1276,703,396,1388,506,1442],"class_list":["post-67747","post","type-post","status-publish","format-standard","hentry","category-britain","category-food","category-france","category-history","category-humour","tag-cooking","tag-middleages","tag-monarchy","tag-recipes","tag-revolution","tag-tastinghistory"],"jetpack_featured_media_url":"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2016\/06\/favicon.png","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-hCH","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/67747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=67747"}],"version-history":[{"count":3,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/67747\/revisions"}],"predecessor-version":[{"id":70210,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/67747\/revisions\/70210"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media\/35193"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=67747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=67747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=67747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}