Apple Tart

Ingredients

• two dozen apples
• two tablespoonfuls of water
• a little grated lemon-peel
• three ounces of sugar
• some pate brisee (Art. 285)
• beaten egg
• a little melted currant jelly

Method

1. 1

   Peel the apples and put them in a saucepan with water and grated lemon-peel; stew until soft.

2. 2

   Add sugar and stir for five minutes, then let cool.

3. 3

   Line a pie-dish with rolled out pate brisee, place the apples in, and cover with strips of paste.

4. 4

   Brush with water and beaten egg, bake until done, brushing with currant jelly halfway through.

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. Peel two dozen apples, 1 88 FRENCH DISHES. which put in a saucepan with two tablespoonfuls of water and a little grated lemon-peel ; stew them until soft, then add three ounces of sugar, and stir with a wooden spoon five minutes ; then let them become cold. Take some pate bris£e (Art. 285), roll it out thin, and with it line a pie-dish large enough to contain your apples, which place in the dish. Roll out some more paste very thin, sprinkle it with flour, double it, cut it in strips a quarter of an inch wide, moisten the edges of your tart, and place the strips on top of your apples, a small space between each, fasten the ends to the edge of your dish, and brush the strips lightly with water ; place an equal quantity of strips across and on top of the others, making a sort of lattice-work ; brush them over with beaten egg, and send the tart to a hot oven ; when three quarters done, remove it, brush it over with a little melted currant jelly ; return it to the oven un- til thoroughly done both underneath and on top. 552. 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.