Angelica and Apple Tart

Ingredients

• Pare and core some fine apples
• cook them with water to cover
• sugar
• lemon juice to taste
• a little nutmeg
• add as much angelica, candied or fresh, cut up as apples
• line a dish with puff paste
• cover with a meringue

Method

1. 1

   Cook apples with water, sugar, lemon juice, and nutmeg until tender.

2. 2

   Add angelica and cook until thick.

3. 3

   Line a dish with puff paste, bake for 10 minutes, fill with apple mixture, cover with meringue, and bake until brown.

4. 4

   Serve cold.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 67. The excerpt below is the record exactly as published.

ANGELICA AND APPLE TART. (France.) Pare and core some fine apples, cook them with water to cover, sugar, lemon juice to taste, and a little nutmeg. When tender, pour off the syrup, add as much angelica, candied or fresh, cut up as apples, cook until thick, line a dish with puff paste, bake it ten minutes, fill with the apples and the angelica and syrup, cover with a meringue

Cook this with the app: pantry check, scaling, and the assistant.