Welcome to Medieval Monday! Today, I’m sharing an excerpt that dealt with food from my first book, Dragon Knight’s Sword.
As a lover of history, I love researching information to use within my stories. Of course, I’m always finding a new tidbit to incorporate into a food and/or feast scene.
This particular excerpt is one of my favorites with Duncan and Brigid, so I thought I would share it once again with you. Plus, I’ve added a recipe, which has been tweaked from medieval times. I’ve posted this recipe before, but wanted to share it with those that are new to my blog.
Excerpt, Dragon Knight’s Sword ~
His stomach growled as he sought out the kitchens, nodding to a passing guard.
There was no need to cleanup if he was not going into the great hall. The smell of baking hit him as he rounded the long corridor to the kitchens. Closing his eyes, he inhaled the aroma. “Damson tarts.”
The plum and currant tarts were a favorite of his and he smiled inwardly knowing Moira had not only prepared them for the feast of Samhain, but for him, too. Samhain was fast approaching, but still over ten days out.
His stomach rumbled, and he quickened his pace.
Duncan’s heart slammed inside his chest at the vision before his eyes when he entered the kitchens. One of the tables was laden with many tarts, but it was the scene in the corner by the fire which undid him. He leaned against the wall for support and gazed on the sight.
Brigid was slumped in a chair, plum juice staining her hands and mouth. In her lap curled up against her was Nell, both of whom were sound asleep. A slight snore escaped from Brigid, causing Duncan to smile.
PLUM TARTS aka…DAMSON TARTS
2 cups all purpose flour
3/4 cup finely chopped almonds
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe plums, pitted and quartered lengthwise
Preheat oven to 400 degrees
Combine the flour, almonds, and sugar in a large bowl. Add the butter and the egg yolk. Mix by hand or with an electric mixer, until crumbly.
Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down to form a flower pattern; begin at the outside and work your way in.
Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it’s lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from pan and transfer tart to flat plate.
Serve with a dollop of whipped cream.
***Damson: A small fruit with vibrant, dark blue skin and a strong sour flavor. Damsons are similar to plums. They have a large stone (pit) and are often juicy, but tend not to be eaten raw due to the tartness of their flesh.