1323. APPLE TARTLETS, ANOTHER METHOD.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Line the tartlet-pans as above.
  2. Garnish the tartlet-pans with halves of small apples, previously turned and divested of the cores.
  3. Parboil the prepared apples in a little syrup in which the juice of a lemon has been squeezed.
  4. Bake the tartlets.
  5. When the tartlets are done, dilute some apricot-jam with a little of the syrup.
  6. Use the diluted jam to mask the apples in the tartlets.
  7. Place a preserved cherry on the centre of each tartlet.
Original Text
1323. APPLE TARTLETS, ANOTHER METHOD. Line the tartlet-pans as above, then garnish them with halves of small apples, previously turned and divested of the cores, and afterwards parboiled in a little syrup in which the juice of a lemon has been squeezed: bake the tartlets, and when they are done, dilute some apricot-jam with a little of the syrup; use this to mask the apples in the tartlets, and then place a preserved cherry on the centre of each.
Notes
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