Apple Tart

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Filling
Pastry
Instructions (8)
  1. Pare about six apples finely.
  2. Cut the apples in slices round the core.
  3. Put a teacupful of powdered sugar in a stone saucepan.
  4. Add a very little cold water.
  5. Stew gently for half an hour to three-quarters of an hour.
  6. Turn the stewed apples into a pie-dish.
  7. Prepare pastry as per recipe No. 177.
  8. Note: Fresh fruit is always better cooked first before putting into the pastry.
Original Text
Apple Tart Take about six apples and pare finely. Do not core them but cut them in slices round the core. Put a teacupful of powdered sugar in a stone saucepan. Add a very little cold water. Stew gently for half an hour to three-quarters and turn into a pie-dish. [Pg 124]Pastry as recipe No. 177. Fresh fruit is always better cooked first before putting into the pastry.
Notes
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