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A Bacon Tart, 17th Century, England (Tarte de Bacon, Séc. XVII, Inglaterra).

225g lean bacon rashers - 100g ground almonds - 40g white sugar - 3 tsp rosewater - 175g wholemeal shortcrust pastry 

Grill the bacon rashers till they are cooked, remove and chop in pieces. Mix the almonds, sugar and rosewater and add the bacon. Roll out the pastry, line a case and put in the almond mixture. Bake at 170º for 25 minutes. Eat warm. 

Bibliography: Driver, Christopher and Berriedale-Johnson, Michele - Pepys at Table, Seventeenth Century Recipes for the  Modern Cook, 1984, Bell & Hyman, London.  


225g de bacon magro - 100g de amêndoas moídas - 40g de açúcar branco - 3 colheres de chá de água de rosas - 175g de massa quebrada integral

Grelhe as fatias de bacon e pique em pedaços. Misture as amêndoas, o açúcar e a água de rosas e adicione o bacon. Estenda a massa, forre uma forma e coloque a mistura de amêndoa. Asse a 170º por 25 minutos. Coma quente.

Bibliografia: Driver, Christopher and Berriedale-Johnson, Michele - Pepys at Table, Seventeenth Century Recipes for the  Modern Cook, 1984, Bell & Hyman, London.  

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