Below is my documentation for my entry into the Religious A&S that was held in June 29th 2013 at Storvik Novice. The first judge was less than kind. His first words were "Well anyone who knows how to cook would know this is wrong" upon seeing that the filling to the apple pie was watery. I was in a hurry an put too much brown sugar in it. Not a big deal, normally, but when I tried to explain that no, it wasn't because the apples weren't cooked right - his explanation- but because I put too much brown sugar, he got even more huffy and declared "It's still wrong!" and went all Gordon Ramesy on my apple pie. Er...this is a Novice tourney? I've been cooking medieval style for two years? And that is NOT the way a judge should act - particularly when you are showing someone else around. The saddest part is that it wasn't just my entry. He went crazy when the individual who made the sekanjabin had they syrup out and hadn't put out ready made sekanjabin, even though their documentation stated what they had done. He declared that "How dare they serve it to me like this!" No, seriously. Followed by a mini rant of how this is not how it is done and how they should have had it already watered down. 0_o? Umm...maybe it's just me, but I'd like to taste the syrup to see what the full flavor is. Plus, if he was serious, the water ten was only ten feet away. It wasn't like he could grab a glass and water it down himself...
For to make Tartys in Apples: Take good apples and good spices & figs and raisings and pears and when they are well braid colour with safron well and do it in a coffin and do it forth to bake well.
Original recipe from Curye on Inglysh:
Tak gode applys & gode spycis & figs & reysons & perys, & wan bey arn wel ybrayd colour wyb safroun wel & do yt in a cofyn, & do yt forth to bake wel.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglysch. New York: Oxford University Press for The Early English Text Society, 1985. 
Grind hundred walnuts and a small handfull of almonds very finely in a mortar. [With] this grind 20 good apples, well peeled, without core. Add powdered sugar, ginger and ground cinnamon, or use grains of paradise instead of ginger. Colour this mixture with some saffron.