What “dessert” meant in the Renaissance
The Renaissance, roughly the fourteenth to seventeenth centuries in Europe, did not have dessert in the modern sense of a single sweet course. Sweet and savoury dishes were often served together, and wealthy households finished a feast with a separate course of sweets, fruit, spiced wine and confections. Sugar was an expensive imported ingredient in much of Europe at the time, which is why sugar sweets were often associated with wealth and display.
Evidence from cookbooks and household records is uneven and varies by country, so treat the dishes below as typical rather than universal.
Common ingredients and sweets
Typical ingredients included:
- Sugar and honey, with sugar more prized for the table of those who could afford it
- Almonds, used ground in confections and creamy dishes
- Fruit, including apples, pears, quinces, cherries and dried fruit
- Spices such as cinnamon, ginger, nutmeg and cloves
- Rosewater and other floral waters for flavour
- Eggs, cream and cheese for custards and tarts
Sweets from this period that appear in many sources include fruit tarts, marzipan, quince preserves, spiced cakes and gingerbread (a modern cousin is our easy molasses cake), custard tarts, wafers and candied fruits or nuts.
Fruit tarts
Fruit tarts are a good example of how tastes changed. In the late Middle Ages, tarts were more likely to be filled with meat, vegetables or cheese. As the Renaissance went on, fruit tarts appeared more regularly, at least in wealthy households. A tart with a pastry base, a creamy vanilla filling and fresh fruit on top is a good modern relative of these.
Marzipan
Marzipan, a paste of ground almonds and sugar, is closely associated with this era in European sources. For later baking built on ground nuts, see our nut torte recipes. It was shaped into fruits, animals or other decorations for banquet tables. It is easy to make at home.
Quince paste, gingerbread and custards
- Quince paste: quinces cooked down with sugar into a firm, sliceable paste. It remains popular in parts of Spain and elsewhere, often served with cheese.
- Gingerbread: early versions were often made from honey and breadcrumbs with spices, and could be moulded or decorated. Modern gingerbread is generally softer and flour-based.
- Custards and cream tarts: milk, eggs and sugar baked in pastry, often flavoured with spices.
Recipe: Renaissance-inspired fruit tart
This is a modern tart inspired by the fruit tarts above, with a puff pastry base. It is not a historic recipe.
Ingredients
- 1 sheet frozen puff pastry, thawed overnight in the fridge
- 1 egg yolk beaten with a teaspoon of water, for brushing
- 1 cup (240 ml) cold pastry cream or vanilla custard
- About 2 cups (300 g) fresh fruit, such as strawberries, berries or sliced stone fruit
- A spoonful of warmed apricot jam, for glazing
Method
- Heat the oven according to the pastry package directions. Unfold the pastry gently onto a baking tray lined with parchment, and roll lightly to smooth the fold lines.
- With a sharp knife, score a border about 1 inch (2.5 cm) in from the edge, cutting only through the top layers. Prick the inside with a fork.
- Brush the border with egg wash. Bake until puffed and golden.
- Press the centre down gently with a fork or the back of a spoon to flatten, leaving the border risen. Cool completely.
- Spread the cold pastry cream in the centre. Arrange the fruit on top and brush with warmed jam.
- Serve soon after assembling so the pastry stays crisp.
For a crumbly pastry instead, use a sweet shortcrust (pâte sablée, the dough behind French sablé cookies). Chill it well before rolling, blind-bake it with weights, and watch it closely because the sugar in the dough browns fast. If the edges colour too quickly, cover them with foil.
Recipe: simple marzipan
Ingredients
- 1 cup (100 g) finely ground blanched almonds (almond flour)
- 1 cup (120 g) powdered sugar
- 1 to 2 tablespoons water or rosewater, as needed
- A few drops of almond extract (optional)
Method
- Mix the almonds and powdered sugar in a bowl.
- Add the water or rosewater a little at a time, stirring and then kneading until a smooth, pliable paste forms.
- Shape into small fruits or rounds, or roll out and cut. Let them dry on parchment for several hours.
Store in an airtight container in a cool place. This recipe has no egg, so it is simpler than some traditional versions.
Italian desserts then and now
Italy is widely credited as a centre of Renaissance cooking and confectionery, and many Italian sweets today, such as almond cakes, custards and fried pastries, have long histories. For modern home-style examples, see our Italian amaretto cream cake and Italian biscuit cake. Which are the “top five” depends on who you ask. Common contenders today include tiramisu, panna cotta, cannoli, gelato and cassata.
FAQ
What did colonists eat for dessert?
In early colonial North America, common sweets included fruit pies and puddings, gingerbread and cakes made with available ingredients such as molasses and apples. Details varied by region and wealth.
What food was popular in medieval Europe?
Bread, pottage, pies, roasted meats, fish and cheese were common, with spices used by those who could afford them.
What are the top 5 Italian desserts?
Tiramisu, panna cotta, cannoli, gelato and cassata are often listed, though rankings differ.
What are the 9 common desserts?
There is no fixed list. Categories often named are cakes, pies and tarts, pastries, puddings, cookies, custards, frozen desserts, fruit desserts and candies. For more on regional dishes, see our Slovenian desserts and Romanian desserts.