CREAMED APPLE TART

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Puff-crust No. 1205 or 1206 ↝ Pastry, puff [Doughnuts, sweet rolls, pastries]
apples ↝ Apple, raw [Apples]
to every lb. of pared and cored apples, allow 2 oz. of moist sugar ↝ Sugar, NFS [Sugars and honey]
to every lb. of pared and cored apples, allow 1/2 teaspoonful of minced lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
to every lb. of pared and cored apples, allow 1 tablespoonful of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
to every lb. of pared and cored apples, allow 1/2 pint of boiled custard ↝ Custard [Pudding]

Instructions (6)

Make an apple tart using Puff-crust No. 1205 or 1206, omitting the icing.
When the tart is baked, cut out the middle of the lid or crust, leaving a border all around the dish.
Fill the border with a nicely-made boiled custard.
Grate a little nutmeg over the top.
The pie is ready for table.
This tart is usually eaten cold.

Original Text

CREAMED APPLE TART.

1234. INGREDIENTS.—Puff-crust No. 1205 or 1206, apples; to every lb. of pared and cored apples, allow 2 oz. of moist sugar, 1/2 teaspoonful of minced lemon-peel, 1 tablespoonful of lemon-juice, 1/2 pint of boiled custard.

Mode.—Make an apple tart by the preceding recipe, with the exception of omitting the icing. When the tart is baked, cut out the middle of the lid or crust, leaving a border all round the dish. Fill up with a nicely-made boiled custard, grate a little nutmeg over the top, and the pie is ready for table. This tart is usually eaten cold; is rather an old-fashioned dish, but, at the same time, extremely nice.

Time.—1/2 to 3/4 hour.

Average cost, 1s. 3d.

Sufficient for 5 or 6 persons.

Seasonable from August to March.

Notes

—