Apple Tartlets

Ingredients

• 1 lb. apples
• 1 lemon
• 2 eggs
• 2 oz. butter
• 1 lb. sugar
• 1 Tartlet cases

Method

1. 1

   Cook sliced apples with butter, sugar, and lemon rind until smooth.

2. 2

   Allow to cool, then add lemon juice and eggs.

3. 3

   Stir over heat until thickened, then cool.

4. 4

   Fill cooked tartlet cases and serve hot or cold.

5. 5

   Optionally, top with meringue made from egg whites and sugar, then bake to set.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 582. The excerpt below is the record exactly as published.

e tartlet cases will keep good for some time, if they are stored in an air-tight tin box lined with paper. They should just be warmed in the oven before using. In families where there are often unexpected visitors, it is a good plan to keep some of these little cases in reserve, as they will always make a nice sweet in an emergency. 1550. Almond Pastry (Patisserie d’Amandes) Macaroon crumbs. or ratafia Puff pastry. Almond paste. Apricot jam. Roll out some puff pastry very thinly, and stamp it out into heart-shaped pieces. Spread one half of these pieces with apricot jam and then with soft almond paste (Recipe 2852). Brush over the other half with slightly beaten white of egg, and double over so as to form a cutlet shape. Press the edges well together. Bake in a good oven until nicely browned and well cooked. Roll up small pieces of almond paste to represent the bone of the cutlet, and bake these also in the oven for five or ten minutes. Wlien the pastry is ready, remove it from the oven, brush over with more white of egg, and toss in ratafia or macaroon crumbs. Stick the small piece of almond paste into the end of each, and serve either hot or cold. Note. — Any other shape may be used for this pastry, or it may be simply cut in fingers. Time to bake, 15 to 20 minutes. 1551. Apple Balls Grated rind £ lemon. Short crust. 6 apples. \\ oz. moist sugar. 1 oz. butter. Roll out some short crust rather thinly, and cut out six rounds about six inches in diameter with a cutter or saucepan lid. Wet round the edge of these rounds with cold water, and place an apple peeled and cored whole in the centre of each (fig. 1). Put the butter, sugar, and grated lemon rind on to a plate, and mix them together with a knife. Fill up the holes in the apples with this mixture. Draw up the edges of the pastry so that they meet on the top of the apple (fig. 2), and roll the apple in the hands to PASTRY AND PASTRY DISHES 363 make it a good shape. Place the apple balls as they are ready on a wetted baking tin with the join downwards, brush them over with water or slightly beaten white of egg, and dredge with sugar (fig. 3). Bake in a moderate oven. When ready, the apples should be soft, and the pastry nicely browned. Serve hot or cold on a dish with a dish paper on it, and dredge again with sugar. Note. — Ground cloves, ginger, or cinnamon may be used for flavouring the butter and sugar instead of lemon rind. Suet crust, or in fact any scraps of pastry may be used instead of the short crust. Time to bake, 20 to 30 minutes. Probable cost. Id. each. Sufficient for 5 or 6 persons. to prevent the paste rising. Cut the apricots in small pieces and stew them for a short time in some of their syrup. Then drain and mix them with the apricot jam, a few drops of vanilla, and, if liked, a little liqueur. Allow this fruit mixture to cool and put a little into each of the lined tins. Whip up the white of egg to a stiff froth, spread a little smoothly over each tartlet, and dredge well with icing sugar. Bake in a moderate oven. Serve hot or cold. Note. — Other kinds of fruit may be used in the same way. Time to cook, 20 to 30 minutes. Sufficient for 10 to 12 tartlets. Probable cost, Id. each. 1552. Apple Puffs 2 or 3 apples. Grated lemon rind. 2 table-sps. sugar. A small piece of butter. A little water. Rough-puff or flaky pastry. Peel and slice the apples thinly, put them into a lined saucepan with a little grated lemon rind and a small piece of butter, and stew them until reduced to a pulp, using a little water if necessary only. When ready, add the sugar and turn the mixture on to a plate to cool. It should be quite thick and like a marmalade. Then make some puffs with rough-puff or any other light pastry as directed in Recipe 1571, using the apple marmalade instead of the jam. Brush them over with white of egg, dredge with sugar and bake in a good oven until nicely browned. Time to bake, 15 minutes. Probable cost, Id. each. 1553. Apple Tartlets (Tartelettes aux Pommes) 1 lb. apples. I 1 lemon. 2 eggs. 2 oz. butter. J lb. sugar.

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