Apple Tart

Ingredients

• 6 or 8 Apples.
• 1 to 2 oz. Castor Sugar, and a little water.
• Cloves.
• 2 oz. Brown & Polson’s ‘“‘ Patent ”’? Corn Flour.
• 1 oz. - + “ Raisley.”’
• 4 oz. Flour.
• 1 tea-spoonful Sifted Sugar.
• 4 oz Butter.
• and cold Water to mix.

Method

1. 1

   Peel and core the apples.

2. 2

   Slice them and pile high in a pie dish with the sugar, water, and cloves.

3. 3

   Mix the Corn Flour and the flour together.

4. 4

   Rub in the butter.

5. 5

   Add the Raisley, sugar and salt.

6. 6

   Mix thoroughly.

7. 7

   Make into a stiff paste with cold water.

8. 8

   Roll out on a floured board till rather larger than the pie dish.

9. 9

   Cut a strip of paste and lay it on the rim of the pie dish.

10. 10

    Wet the strip and lay on the cover.

11. 11

    Trim off the rough edges, notch, and bake in a quick oven for about forty or fifty minutes.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 6. The excerpt below is the record exactly as published.

Apple Tart For 4 to 6 persons. Time 1 hour. 6 or 8 Apples. 1 to 2 oz. Castor Sugar, and a little water. Cloves. Peel and core the apples. Slice them and pile high in a pie dish with the sugar, water, and cloves. FOR THE CRUST. 2 oz. Brown & Polson’s ‘“‘ Patent ”’? Corn Flour. 1 oz. - + “ Raisley.”’ 4 oz. Flour. 1 tea-spoonful Sifted Sugar. 4 oz Butter. Pinch Salt, and cold Water to mix.

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