Apple Tart

Ingredients

• % lb. of washed butter
• % lb. of flour
• % pt. of water
• 1 qt. of thick apple sauce
• IVz glasses of white wine
• % peck of apples
• 6 whites of eggs
• % lb. blanched, ground almonds
• 1% cups of sugar

Method

1. 1

   The preparation of the dough is the same as given under No.

2. 2

   60.

3. 3

   The dough is rolled out, put into a buttered, round, loose bottom pan with a high rim, partly baked and spread thick with apple sauce.

4. 4

   The 6 whites of eggs are beaten to a stiff froth, sugar and ground almonds mixed in and this frosting spread on the sauce.

5. 5

   Now the tart is baked again to a nice light brown color.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 143. The excerpt below is the record exactly as published.

APPLE TART. % lb. of washed butter White of 1 egg % lb. of flour 1 tbsp. of rum % pt. of water % tsp. of baking powder For the Filling. 1 qt. of thick apple sauce or IVz glasses of white wine and % peck of apples, stewed soft in sugar For the Frosting. 6 whites of eggs % lb. blanched, ground almonds 1% cups of sugar

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