Tart of Strawberyes

Early Medieval strawberry pie recipes bake the mixture in a coffyn, one recipe clarifies this with 'faire cofyns of fyne paast,' and they tended to be strawberry custard pies or tarts sweetened with honey or dates. In the 16th century we start to find more of a fruit pie where strawberries are the main ingredient, although often ground ('strained') and use the name Tart of 'Stawberries.' These are sweetened with sugar.

Harleian MS. 279, Austin, Thomas. Two Fifteenth-Century Cookery-Books. London: Early English Text Society, Oxford Series, No. 91, 1888.

Daryoles. Take wine & Fresh broth, Cloves, Maces & Marrow, & poweder of Ginger & Saffron & let all boil together & put thereto cream (& if it is clotted, draw it through a strainer) & yolks of Eggs, & mix them together, & pour the liquor that the Marrows was seethed in thereto; then make fair coffins of fair paste, & put the Marrow therein, & mince dates & strawberries in time of year, & put the coffins in the oven, & let them harden a little; then take them out & put the liquor thereto, & let them bake, & serve forth.

A Proper Newe Booke of Cokerye. (England, 1545)  

To make a tarte of strawberyes

To make a tarte of strawberyes. Take and strayne theym wyth the yolkes of foure egges, and a lyttle whyte breade grated, then season it up wyth suger and swete butter and so bake it.

Das Kuchbuch der Sabina Welserin.  (Germany, 1553 - V. Armstrong, trans.)

A German recipe for a strawberry tart reads:

To make a strawberry tart  

89 To make a strawberry tart. Make a pastry shell and let it become firm in the tart pan. Afterwards take strawberries and lay them around on top as close together as possible, after that sweeten them especially well. Next let it bake a short while, pour Malavosia over it and let it bake a while, then it is ready.

The Good Husvvifes Ievvell. [Jewel]. 1587.

To make a Tarte of Staweberries.

WAsh your strawberies, and put them into your Tarte, and season them with suger, synamom and ginger, and put in a litle red wine into them.

The Good Husvvifes Ievvell. [Jewel]. 1587.

To make a Tarte of Strawberies.

Take Strawberies and wash them in claret wine, thicke and temper them with rosewater, and season them with Sinamom, suger and ginger, and spread it on the Tart and endore the sides with butter, and cast on suger and biskets and serue them so. Dawson, Thomas.

A Book of Cookrye. (England, 1591)

Tarte of Strawberies.

Seson your Strawberyes with sugar, a very little Sinamon, a little ginger, and so cover them with a cover, and you must lay upon the cover a morsell of sweet Butter, Rosewater and Sugar, you may Ice the cover if you will, you must make your Ice with the white of an egge beaten, and Rosewater and Sugar.