Apple Tart
From Practical household cookery, 1891
Serves 6
Serve when cold.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 176. The excerpt below is the record exactly as published.
APPLE TART. Make a puff paste (No. 319) at six turns, and roll it to a quarter of an inch thick. Butter an open tart mould, line it on a baking-sheet with the paste, and trim it on a level with the top of the mould; fill this with apples, previously peeled, the cores removed and cut in quarters, or slices about a quarter of an inch thick ; add a sufficient quantity of pounded sugar to sweeten the apples, and strew over the rind of a lemon rubbed on sugar
Cook this with the app: pantry check, scaling, and the assistant.