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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Clxvij. Tartlettes. Take veel y sode & grynde hit smale. take harde ayroun y sode & y grounde & do ther to with prunes. hole dates y corve. pynes. & raysouns corauns. hole spyces & poudour. sugur & salt. & make a lytul coffyn & do this fars ther inne. cover & bake hit and serve hit forth.

Original manuscript image: f78v / f79r

Other versions of this recipe:

Tartlotes (Liber cure cocorum [Sloane MS 1986])

For to mak Tartolettes (A Noble Boke off Cookry)

TARTLETES (Forme of Cury)

Tartlets and other things (Le Menagier de Paris)

Tartlettes (Forme of Cury)

Tartlettes (Fourme of Curye [Rylands MS 7])

Recipes with similar titles:

Tartelets (Recipes from the Wagstaff Miscellany)