Apple Tourte or Cake

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
2.0 large-sized tourtes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (15)
  1. Pare, core, and cut the apples into small pieces.
  2. Put sufficient moist sugar to sweeten them into a basin.
  3. Add the lemon-peel, which should be finely minced, and the cream.
  4. Stir these ingredients well.
  5. Whisk the eggs.
  6. Melt the butter.
  7. Mix altogether.
  8. Add the sliced apple, and let these be well stirred into the mixture.
  9. Line a large round plate with the paste.
  10. Place a narrow rim of the same round the outer edge.
  11. Lay the apples thickly in the middle.
  12. Blanch the almonds, cut them into long shreds, and strew over the top of the apples.
  13. Bake from 1/2 to 3/4 hour, taking care that the almonds do not get burnt.
  14. When done, strew some sifted sugar over the top, and serve.
  15. This tourte may be eaten either hot or cold.
Original Text
APPLE TOURTE OR CAKE. (German Recipe.) 1236. INGREDIENTS.—10 or 12 apples, sugar to taste, the rind of 1 small lemon, 3 eggs, 1/4 pint of cream or milk, 1/4 lb. of butter, 3/4 lb. of good short crust No. 1211, 3 oz. of sweet almonds. Mode.—Pare, core, and cut the apples into small pieces; put sufficient moist sugar to sweeten them into a basin; add the lemon-peel, which should be finely minced, and the cream; stir these ingredients well, whisk the eggs, and melt the butter; mix altogether, add the sliced apple, and let these be well stirred into the mixture. Line a large round plate with the paste, place a narrow rim of the same round the outer edge, and lay the apples thickly in the middle. Blanch the almonds, cut them into long shreds, and strew over the top of the apples, and bake from 1/2 to 3/4 hour, taking care that the almonds do not get burnt: when done, strew some sifted sugar over the top, and serve. This tourte may be eaten either hot or cold, and is sufficient to fill 2 large-sized plates. Time.—1/2 to 3/4 hour. Average cost, 2s. 2d. Sufficient for 2 large-sized tourtes. Seasonable from August to March. APPLES.—No fruit is so universally popular as the apple. It is grown extensively for cider, but many sorts are cultivated for the table. The apple, uncooked, is less digestible than the pear; the degree of digestibility varying according to the firmness of its texture and flavour. Very wholesome and delicious jellies, marmalades, and sweetmeats are prepared from it. Entremets of apples are made in great variety. Apples, when peeled, cored, and well cooked, are a most grateful food for the dyspeptic.
Notes
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