A GOOD APPLE TART

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
for creamed apple tart variation
Instructions (12)
  1. Lay a border of English puff-paste, or of cream-crust round the dish.
  2. Dip the apples into water.
  3. Arrange the apples very compactly in the dish, higher in the centre than at the sides.
  4. Strew amongst them from three to four ounces of pounded sugar, or more should they be very acid.
  5. Add the grated rind and the strained juice of half a lemon.
  6. Lay on the cover rolled thin.
  7. Ice the cover or not at pleasure.
  8. Send the tart to a moderate oven for about half an hour.
Creamed Apple Tart Variation
  1. Cut out the cover while the tart is still quite hot, leaving only about an inch-wide border of paste round the edge.
  2. Pour over the apples when they have become cold, from half to three-quarters of a pint of rich boiled custard.
  3. Alternatively, pile well-drained whipped cream high and lightly over the fruit.
  4. Ornamental leaves of pale puff-paste have a better effect than the cover divided into triangular sippets formerly stuck round the inside of the tart.
Original Text
A GOOD APPLE TART. A pound and a quarter of apples weighed after they are pared and cored, will be sufficient for a small tart, and four ounces more for one of moderate size. Lay a border of English puff-paste, or of cream-crust round the dish, just dip the apples into water, arrange them very compactly in it, higher in the centre than at the sides, and strew amongst them from three to four ounces of pounded sugar, or more should they be very acid: the grated rind and the strained juice of half a lemon will much improve their flavour. Lay 364on the cover rolled thin, and ice it or not at pleasure. Send the tart to a moderate oven for about half an hour. This may be converted into the old-fashioned creamed apple tart, by cutting out the cover while it is still quite hot, leaving only about an inch-wide border of paste round the edge, and pouring over the apples when they have become cold, from half to three-quarters of a pint of rich boiled custard. The cover divided into triangular sippets, was formerly stuck round the inside of the tart, but ornamental leaves of pale puff-paste have a better effect. Well-drained whipped cream may be substituted for the custard, and be piled high, and lightly over the fruit.
Notes
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