Apple Tart, Open
From Cassell's dictionary of cookery, 1892
Serves 5
Time to bake: about half an hour. Sufficient for four or five persons. Probable cost: 8d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 153. The excerpt below is the record exactly as published.
Apple Tart, Open. —Line a shallow tart- dish with puif paste. Spread over it smoothly apple-pulp flavoured and sweetened, about half OPEN TART. an inch in thickness. Cut strips of pastry, twist them, and lay them in cross-bars over the tart. Bake in a good oven. Time to bake, about half an hour. Sufficient for four- or five persons. Probable cost, 8d. APP <-i ) APP Apple Tart, Plain. — Line the edge of ^-i tart-tli.sh with good short ci-ust, till it with npplcs pared, cored, and quartered, and a little lemon -juice and sugar
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