To Make the Tart. — Pound the almonds in a
mortar with the butter, yolks of eggs, and sugar,
and flavour with about 1 tea-spoonful rum, or any
other flavouring preferred. Wet round the edge
of the bottom piece of pastry, spread it with the
almond mixture and put the other piece of pastry
on the top. Press the edges together, lay a plate
or saucepan lid on the top and trim round neatly.
Mark the edges with the back of the knife, then
mark the top also, making curved lines coming
from the centre and without pressing heavily with
the knife. Brush the gateau over with beaten egg,
and bake in a good oven. When ready, dredge
with sugar and return to the oven for a minute or
two to glaze.
Time to bake, 20 to 30 minutes. Sufficient for
6 persons. Probable cost, Is.
1547. German Tart
Pastry.
3 oz. flour.
3 oz. potato flour.
3 oz. butter.
1 oz. castor sugar.
| tea-sp. mixed spice.
Squeeze of lemon juice.
Some cold -water.
Mixture.
3 apples.
3 oz. prunes.
2 oz. sugar.
Rind of h lemon grated.
A little cold water.
1 table-sp. sponge-cake
crumbs.✪ German Tart
First prepare the mixture — peel, core, and slice
the apples, and wash the prunes in lukewarm water.
Put these into a lined saucepan with the sugar,
lemon rind, and a very little cold water. Stew
slowly until the apples are quite soft. Then re-
move the prunes, take out the stones, cut them in
pieces, and return them to the apples. Allow the
mixture to cool before using. Make the pastry
according to directions given for Short Crust, and
divide it into two equal pieces. Wet a dinner
plate with cold water and leave it wet. Roll out
one of the pieces rather thinly, and line the plate
-with it. Sprinkle the sponge-cake crumbs over the
foot, and then spread on the mixture. Roll out
the other piece of pastry into a round shape for a
cover. Wet round the edge of the pastry lining
the dish with cold water ; lay the other piece of
pastry on, and press the edges well together. Trim
round with a knife or pair of scissors, and then
mark neatly round the edges. Roll out any
trimmings of pastry, and cut out some leaves to
decorate the top. Make a small hole to let the
steam escape, and brush the tart over with a little
water or slightly beaten white of egg. Dredge well
with sugar, and bake in a moderate oven until
the pastry is brown and thoroughly cooked. Serve
on the dish on which it is baked. It may be used
either hot or cold, and may, if wished, be coated
with glace icing.
Time to bake, about 1 hour. Sufficient for 5 or 6
persons. Probable cost, 10<f.
1548. Swiss Apple Tart
Pastry.
2 oz. flour.
2 oz. cornflour,
2 oz. butter.
1 oz. sugar.
J tea-sp. mixed spice.
1 yolk of egg.
4 or 5 apples.
1 oz. butter.
2 or 3 oz. sugar.
Rind of J lemon.
\ penny sponge cake.
1 gill double cream.
Sugar and flavouring✪ Swiss Apple Tart.
Page 579 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Make the Tart. — Pound the almonds in a mortar with the butter, yolks of eggs, and sugar, and flavour with about 1 tea-spoonful rum, or any other flavouring preferred. Wet round the edge of the bottom piece of pastry, spread it with the almond mixture and put the other piece of pastry on the top. Press the edges together, lay a plate or saucepan lid on the top and trim round neatly. Mark the edges with the back of the knife, then mark the top also, making curved lines coming from the centre and without pressing heavily with the knife. Brush the gateau over with beaten egg, and bake in a good oven. When ready, dredge with sugar and return to the oven for a minute or two to glaze.
Time to bake, 20 to 30 minutes. Sufficient for 6 persons. Probable cost, Is.
1547. German Tart
Pastry.
3 oz. flour.
3 oz. potato flour.
3 oz. butter.
1 oz. castor sugar.
| tea-sp. mixed spice. Squeeze of lemon juice. Some cold -water.
Mixture.
3 apples.
3 oz. prunes.
2 oz. sugar.
Rind of h lemon grated. A little cold water.
1 table-sp. sponge-cake crumbs.
First prepare the mixture — peel, core, and slice the apples, and wash the prunes in lukewarm water. Put these into a lined saucepan with the sugar, lemon rind, and a very little cold water. Stew slowly until the apples are quite soft. Then remove the prunes, take out the stones, cut them in pieces, and return them to the apples. Allow the mixture to cool before using. Make the pastry according to directions given for Short Crust, and divide it into two equal pieces. Wet a dinner plate with cold water and leave it wet. Roll out one of the pieces rather thinly, and line the plate -with it. Sprinkle the sponge-cake crumbs over the foot, and then spread on the mixture. Roll out the other piece of pastry into a round shape for a cover. Wet round the edge of the pastry lining the dish with cold water ; lay the other piece of pastry on, and press the edges well together. Trim round with a knife or pair of scissors, and then mark neatly round the edges. Roll out any trimmings of pastry, and cut out some leaves to decorate the top. Make a small hole to let the steam escape, and brush the tart over with a little water or slightly beaten white of egg. Dredge well with sugar, and bake in a moderate oven until the pastry is brown and thoroughly cooked. Serve on the dish on which it is baked. It may be used either hot or cold, and may, if wished, be coated with glace icing.
Time to bake, about 1 hour. Sufficient for 5 or 6 persons. Probable cost, 10<f.
1548. Swiss Apple Tart
Pastry.
2 oz. flour.
2 oz. cornflour,
2 oz. butter.
1 oz. sugar.
J tea-sp. mixed spice.
1 yolk of egg.
4 or 5 apples.
1 oz. butter.
2 or 3 oz. sugar.
Rind of J lemon.
\ penny sponge cake. 1 gill double cream. Sugar and flavouring.
Records on this page
German TartSwiss Apple Tart