Apple Tart (Another Method)
From Soyer's standard cookery, 1912
Serves 8
If eaten cold, raise the crust gently after baking to allow steam to escape.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 172. The excerpt below is the record exactly as published.
Apple Tart. (Another Method.) INGREDIENTS. — Four pounds of apples, four tablespoonfuls 248 STANDARD COOKERY. of moist sugar, eight cloves or one-half teaspoonful of grated lemon rind, short paste. METHOD. — Peel, core and cut the apples into thick slices. Roll the paste into an oval form a little larger than the top of the pie-dish, invert the dish in the center of the paste, and cut round, leaving a quarter of an inch margin on all sides. Line the edge of the pie-dish with the trimmings, put in half the apples, add the sugar, and flavoring ingredients, then the remainder of the fruit. Moisten the paste, lining the edge of the dish with water, put on the cover, press the edges together and notch them at intervals of about one-quarter of an inch. Bake in a brisk oven from forty to fifty minutes, and when the paste has risen and set, brush it over lightly with cold water, and dredge well with castor sugar. This must be done quickly, and the tart immediately replaced in the oven. If the tart is to be eaten cold, directly it leaves the oven the crust should be raised gently with a knife, to allow some of the steam to escape, otherwise it may lose some of its crispness. Apple Tart, Creamed. INGREDIENTS. — Short crust, four pounds of apples, four tablespoonfuls of moist sugar
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