Apple Tart

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Peel and cut the apples up in fine slices.
  2. Fill the dish with the apples.
  3. Sprinkle the apples with a little very finely chopped lemon peel.
  4. Cover the apples with moist sugar.
  5. Put a little water in the dish.
  6. Cover the dish with tart paste.
  7. Ornament the edge of the paste with a paste jagger or knife.
  8. Brush the paste over with a little cold water.
  9. Sprinkle the paste with about two ounces of rather roughly crushed loaf sugar.
  10. Cook in a moderate oven for about half or three quarters of an hour till the fruit boils, which you can tell by the juice oozing through the paste.
  11. Should the pie not be cooked when the paste is a pale golden colour, cover it all over with wetted paper to prevent it becoming too brown.
  12. Serve hot or cold.
Original Text
Apple Tart. (Tarte de Pommes.) Peel and cut the apples up in fine slices, fill the dish with them, sprinkle them with a little very finely chopped lemon peel, and cover with moist sugar; put a little water in the dish, cover with tart paste, ornament the edge of the paste with a paste jagger or knife, brush it over with a little cold water and sprinkle it with about two ounces of rather roughly crushed loaf sugar; cook in a moderate oven for about half or three quarters of an hour till the fruit boils, which you can tell by the juice oozing through the paste; should the pie not be cooked when the paste is a pale golden colour, cover it all over with wetted paper to prevent it becoming too brown. The fruit should be put high in the dish to give the tart a good appearance. Serve hot or cold.
Notes
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