Apfel Torte (Apple Tart)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 76. The excerpt below is the record exactly as published.
Apfel Torte. (Apple Tart.) Cut in quarters seven or eight good apples ; peel them, pare away the hard parts round the core, cut in 172 GERMANY (North) thick slices ; put them into a kitchen basin, sprinkle over a little powder sugar ; macerate for half an hour, tossing them from time to time. Place a round tin form about one inch deep on a baking sheet, line it with short crust, and bake. Sprinkle over the apples two tablespoonfuls of powdered sugar, and two or three tablespoonfuls of plumped currants
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