Apple Tart
From French dishes for American tables, 1886
Ensure the apples are well stewed before adding sugar.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 86. The excerpt below is the record exactly as published.
some pate brisee (Art. 285), roll it out thin, and with it line a round tin pie-dish, which you have buttered. Then take some paste, as for eclairs (Art. 547), and form a border of about an inch thick on top of your other paste in the pan, brush it over with beaten eggs, and send it to a moderate oven until thoroughly done, then remove it. Make a cornucopia of stiff paper, with a hole cut in the end, fill it with eclair paste, press it out through the hole on a pan, forming the paste into about a dozen and a half small balls the size of a French chestnut, prick a hole in the bottom of each, and send them to the oven until done. When cold, dip them in melted sugar, as described in the foregoing article, place them all around the top of your paste in the pie-dish. Whip a pint of cream, let it remain fifteen minutes on the ice, drain off all the moisture, mix well with your cream three ounces of sugar and half a teaspoonful of vanilla, and fill the inside of your pastry. You may, instead of vanilla, flavor your cream with rum, chocolate, or raspberry, and decorate the pastry with candied oranges, cherries, and other candied fruits. 551. Apple Tart. Peel two dozen apples, 1 88 FRENCH DISHES. which put in a saucepan with two tablespoonfuls of water and a little grated lemon-peel ; stew them until soft, then add three ounces of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.