Apple Tart from Bottled Apples

Ingredients

• two bottles of apples
• half a dozen strips of lemon
• about ten or a dozen cloves
• a tiny little stick of cinnamon
• sweeten with sugar

Method

1. 1

   Pour off the juice from the bottled apples into a saucepan.

2. 2

   Add lemon peel, cloves, and cinnamon, and sweeten with sugar.

3. 3

   Boil gently for half an hour, then cool and mash the apples.

4. 4

   Line a buttered tart-tin with puff-paste, spread the apple-pulp over it, and lay a trellis-work of thin pastry strips on top.

5. 5

   Bake until the pastry is done, about half an hour.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 19. The excerpt below is the record exactly as published.

apple pies from bottled apples to add a few thin strips of lemon-peel and also a few cloves to the pie. The lemon-peel should be cut very thin, and j only the yellow part used. A good- sized pie would require two bottles of apples. To this should be added half a dozen strips of lemon the size and thick- ness of the thumb-nail and about ten or a dozen cloves. Bottled apples, being very soft, are very well adapted for making open apple tarts, which require apple-pulp. When you use bottled | fruits for this purpose remember the pulp wants flavouring, but that the apples already are quite sufficiently cooked. Proceed, therefore, as follows : [ — Take a bottle of apples, and pour off i the juice into a small saucepan (enamel if possible). Then add to the juice from j one bottle three or four strips of lemon - peel, six cloves, and a tiny little stick of ■ cinnamon, and sweeten with sugar

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