Apple Tart

Ingredients

• half a pound of flour
• a tiny pinch of salt
• a quarter of a teaspoonful of baking powder
• a teaspoonful of fine sugar
• five ounces of lard, butter, or dripping
• the juice of half a lemon
• two tablespoonfuls of sugar

Method

1. 1

   Mix flour, salt, baking powder, and sugar.

2. 2

   Rub in lard or butter, add lemon juice, and make a stiff paste with cold water.

3. 3

   Roll out three times.

4. 4

   Peel and slice apples, fill a pie dish, add sugar, cover with pastry, mark edges, and bake for ten minutes in a hot oven, then for thirty minutes in a cooler part.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 12. The excerpt below is the record exactly as published.

two tablespoonfuls of sugar ; cook them over the fire till soft, pass them through a hair sieve ; when quite cool, add the beaten yolks of four eggs, the grated rind of a lemon, and a teacup of bread crumbs ; mix them well together. Beat up the whites of four eggs to a stiff froth on a dry plate with a knife, and a tiny pinch of sugar ; add them lightly to the pudding j pour the mixture into a buttered pie- dish, and twist a buttered paper over the top ; bake twenty minutes, th'e paper should be removed for the last ten minutes to allow it to brown. Apple Tart. Put into a bowl half a pound of flour, a tiny pinch of salt, a quarter of a teaspoonful of baking powder, a teaspoonful of fine sugar ; mix them well together. Rub in very finely five ounces of lard, butter, or dripping ; add the juice of half a lemon

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