Courage Tart

This recipe from Francine Segan’s Shakespeare’s Kitchen includes ingredients that were considered aphrodisiacs in Elizabethan times…

“Courage” Tart (for lovers)

  • 1 large sweet potato, peeled and diced
  • 2 cups white dessert wine (such as Muscat)
  • 2 apples, peeled, cored and diced
  • 3 dates, pitted and chopped
  • 2 tablespoons light brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • pinch of ground cloves
  • 1/8 teaspoon ground mace
  • 2 tablespoons softened butter
  • 4 large egg yolks
  • 1 teaspoon rose water
  • 2 large egg whites
  • pie dough
Simmer sweet potato with wine for 10 minutes; add apples and dates and simmer 25 minutes more, or until apples are tender; puree until smooth. Add brown sugar, spices, and butter. Beat egg yolks with rose water and add. Whisk egg whites to stiff peaks and fold gently into the mixture. Pour the filling into a crust-lined pie tin and bake at 350 degrees for 1 hour or until center springs back lightly when pressed.

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