Lots of tarts (pastry) in the fifteenth century.
They get spelled 'tarte', and appear to be something like flans (quiches to the posh), only with all kinds of things in, not just egg. There's one recipe for pork tart, which has pork mince, pine nuts, egg, and cheese in (very nice).
If you're talking about how to make something that doesn't scream "I was bought at Tesco" or "I was made in a foil flan-case", get yourself a plain round pie-dish and make your tart in that. If you get an authentic pie-dish, you can put it on the table still in the dish; otherwise, with care, it is possible to remove your tart from the dish and serve it on a plate. In fact, one way of telling whether your tart is cooked is to check whether the pastry has separated from the sides of the dish yet.
(When I was a kid, bought flans - or bought flan cases - were something that only happened to other people. Flans are made in a ceramic flan-dish, and apple pie is baked on a pyrex plate.)
Seriously, though, I have seen obviously bought pastry spoil an otherwise good living history display. Everything else as per, and then you can see the marks from the aluminium-foil individual flan-cases on the tarts. A pity.
Have a look at this:
It's SCA, so you need to be aware that sometimes they mix good research with modern experimentation to produce a mediaevalesque result without all the hassle of doing it the authentic way - but it's a good starting point and, as with everything SCA, it's pretty re-enactor-friendly as it's geared towards people trying to reproduce the past (with varying degrees of accuracy) in the middle of a field, not to academics with all the resources of a university behind them.