Crustless "Sienese" Tart
  Take twenty almonds and blanch them thoroughly, and pound them as fine as possible. Then take half a libra of sugar, twelve eggs, and a fogletta [about a cup] of milk, two quatani of cinnamon, and the proper amount of salt, and half a quarto of fresh probatura cheese, pounded until it need be pounded no more. Then spread a mold with butter, and then flour it, and put the mixture on top. And set the mold or pan far from the fire, covered, with a moderate fire. And note that you can put into the mixture a ladleful of lasagne cooked in good broth. And when it is cooked, put sugar and rose water on top.
We chose this recipe because it is the only one in any of our sources to be called "Sienese." Although it is called a tartara, like many pies and tarts in this Neapolitan collection, it is very similar to a crustless flan or quiche. We can find nothing like it in the cooking of modern Siena, and, as we have noted (see recipe 8), provatura cheese comes from southern Italy.
 10 almonds, blanched
scant 1/2 cup (80 g) sugar
6 eggs
1 cup (1/4 liter) milk
2 tablespoons cream cheese, softened
1 teaspoon ground cinnamon
a pinch salt
For the topping
3 tablespoons (5 cl) rose water
1 tablespoon sugar
Preheat the oven to 325 degrees F (160 degrees C).

Grind the almonds in a clean spice or coffee grinder, or in a blender, together with the sugar and cinnamon. Place the ground almonds and sugar into a bowl; beat in the softened cheese, then the eggs one by one, and the milk. Taste the mixture and add salt as needed.
   Butter and flour a 6-inch (15-cm) soufflé dish or other ovenproof mold, and pour in the mixture. Bake for about 45 minutes and set aside to cool.
   When cool, you may unmold it (carefully: it is fragile) or serve it from the dish. Before serving, sprinkle with sugar and rose water.

The Medieval Kitchen
Recipes from France and Italy
by Odile Redon, Françoise Sabban, & Silvano Serventi