Apple Tart a la Portugaise

Ingredients

• some pate brisee (Art. 285)
• a layer, about half an inch thick, of peach marmalade
• eight apples
• a pint of water
• six ounces of sugar
• the rind of a lemon

Method

1. 1

   Line a pie-dish with pate brisee, add a layer of peach marmalade, and bake until the paste is done.

2. 2

   Peel and core the apples, stew with water, sugar, and lemon rind until soft.

3. 3

   Drain and place on top of the marmalade, reduce the apple juice, and pour over the tart before serving.

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.

Apple Tart a la Portugaise. Line a pie-dish with some pate bris£e (Art. 285), then place on top a layer, about half an inch thick, of peach marmalade, and send to the oven until the paste is done. Peel eight apples, cut them in two, remove the core and the pips, put them in a saucepan with a pint of water, six ounces of sugar, and the rind of a lemon ; stew them until soft, without breaking ; then drain them and place them on top of the peach marmalade in your tart, strain the juice of your apples, reduce it two thirds on the fire, and, just be- fore serving, pour it over your tart. DESSERTS AND CAKES. ^9 553. Apricot Tart. Line a pie-dish with some pate brisee (Art. 285)

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