There are many period recipes for custard tarts, and they always go down well.

You can get a “portuguese tart” effect by rolling up puff pasty, cutting to disks and rolling out, but that’s cheating. Or you can use (commercial or home-made) shortcrust pastry, which is a bit more period.

We have served these with stewed rhubarb in them, which is delicious. Rhubarb was a medicinal herb in period, but I don’t have any documented example of its use as a flavouring. It is plentiful in my garden, though, so I do give into temptation.

More period is a quince preserve. Forme of Cury has “Connates”, and my wife makes an excellent version which she uses in doucettes. Hers are much better than mine.

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I do a large honey and saffron tart, supposedly served at a Henry VIII wedding though I don’t know the reference. That’s my favourite food of all. A big tub of cream, six egg yolks, a good gloop of honey (beware using a tad too much) and some saffron threads softened in water. Cook on a low heat, like 150 degrees (custard curdles at 185 deg). Very expensive to make.