Apple Tart (3)

Ingredients

• Some uncooked rice
• apple mar- malade
• apricot jam
• icing
• glace sugar
• white of eggs

Method

1. 1

   Line a mould as above, fill it with rice, and bake it; when done remove the rice and garnish it with a layer of apple marmalade.

2. 2

   Spread over it a thin layer of apricot jam, and over that a thick layer of icing, made with the glace sugar and whites of egg beaten up.

3. 3

   Put the tin in a very slack oven, just long enough to set the icing without coloring it, and serve cold.

4. 4

   It may be ornamented with blanched pistachio nuts, strips of angelica, and candied cherries laid on the icing, before putting the tart in the oven.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 121. The excerpt below is the record exactly as published.

f apple marmalade a quarter of an inch thick. Peel and core the apples, cut them in slices a quarter of an_ inch thick, trim all the slices to the same shape, dispose all these over the marmalade, overlapping each other, and in some kind of pattern ; strew plenty of sugar over, and bake in a quick oven till the apples are a good color. . 744. Apple Tart (2) —Ingredients—Short paste, 6 apples, thin rind and : juice of a lemon, white sugar, 4 or 5 eggs. Line a faz mould (a flat tin with an upright edge one inch to one and a half inches high) with a thin crust of short paste Stew the peeled, cored, and quartered apples with a little water, the thin rind of the lemon, and white sugar guant. suff, when quite tender, beat them up with a fork ; add the juice and grated rind of the lemon, and work in one by one the yolks of the eggs, pour this mixture in the mould, and bake in a quick oven about half an hour. 745. Apple Tart (3)—Ingredients—Some uncooked rice, apple mar- : malade, apricot jam, icing, glace sugar, white of eggs

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