Apple Tartlets

Ingredients

• A few large apples
• the juice and rind of a lemon
• 1 lb. of sugar
• 1 qt. of water
• 2 cloves
• 2 oz. of sugar
• 2 oz. of butter
• the yolks of 4 eggs
• a little water
• a pinch of salt
• a little flour
• rice

Method

1. 1

   Peel, core, and halve some large apples, trimming them so as to get them all of one size; drop them as they are done into cold water with the juice of a lemon squeezed into it to prevent their turning brown.

2. 2

   Have ready a syrup (made with one pound of sugar and one quart of water) boiling hot, put the apples into this, with the thin rind of a lemon and two or three cloves.

3. 3

   As soon as they are cooked (great care must be taken that they do not break), take them out and leave them to get cold, then set the syrup on the fire to reduce.

4. 4

   Make some short paste with the above ingredients, work it lightly and roll it out to the thickness of one-eighth of an inch.

5. 5

   Line some pattypans with it, fill them with uncooked rice to keep their shape; bake them in a moderate oven till done.

6. 6

   Remove the rice, and place on each tartlet half an apple, the concave side uppermost, pour a little of the reduced syrup on each tartlet, and lastly, put a piece of guava or currant jelly in the cavity of each apple.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 121. The excerpt below is the record exactly as published.

Apple Tartiets—Ingredients—A few large apples, the juice and rind of a lemon, 1 1b. of sugar, I qt. of water, 2 cloves. For paste 2 oz. of sugar, 2 oz. of butter, the yolks of 4 eggs, a little water, a pinch of salt, a little flour and rice. Peel, core, and halve some large apples, trimming them so as to get them all of one size; drop them as they are done into cold water with the juice of a lemon squeezed into it to prevent their turning brown. Have ready a syrup (made with one pound of sugar and one quart of water) boiling hot, put the apples into this, with the thin rind of a lemon and two or ~ three cloves. As soon as they are cooked (great care must be taken that they do not break), take them out and leave them to get cold, then set the syrup on the fire to reduce. Make some short paste with the above ingredients, work it lightly and roll it out to the thickness of one-eighth of aninch. Line some pattypans with it, fill them with uncooked rice to keep their shape; bake them in a moderate oven till done. Remove the rice, and place on each tartlet half an apple, the concave side uppermost, pour a little of the reduced syrup on each tartlet, and lastly, put a piece of guava or currant jelly in the cavity of each apple. 743. Apple Fart (1)—Ingredients—Puff paste, apple ma-malade, apples, sugar. Lay a disc of puff paste on a round tin, and place a strip of — paste all round it as for an ordinary jam tart. Spread on the — ws ~ Pastry AND PupprINGs. 211 inside a layer of apple marmalade a quarter of an inch thick. Peel and core the apples, cut them in slices a quarter of an_ inch thick, trim all the slices to the same shape, dispose all these over the marmalade, overlapping each other, and in some kind of pattern ; strew plenty of sugar over, and bake in a quick oven till the apples are a good color. . 744. Apple Tart (2) —Ingredients—Short paste, 6 apples, thin rind and : juice of a lemon, white sugar, 4 or 5 eggs. Line a faz mould (a flat tin with an upright edge one inch to one and a half inches high) with a thin crust of short paste Stew the peeled, cored, and quartered apples with a little water, the thin rind of the lemon, and white sugar guant. suff, when quite tender, beat them up with a fork ; add the juice and grated rind of the lemon, and work in one by one the yolks of the eggs, pour this mixture in the mould, and bake in a quick oven about half an hour. 745. Apple Tart (3)—Ingredients—Some uncooked rice, apple mar- : malade, apricot jam, icing, glace sugar, white of eggs. Line a jan mould as above, fill it with rice, and bake it ; when done remove the rice and garnish it with a layer of apple marmalade. Spread over it a thin layer of apricot jam, and over that a thick layer of icing, made with the glace sugar and whites of egg beaten up. Put the tin ina very slack oven, just long enough to set the icing without coloring it, and serve cold. It may be ornamented with blanched pistachio nuts, strips of angelica, and candied cherries laid on the icing, before put- ting the tart in the oven. N. B.—To make icing, as much sugar should be beaten up with the white. of egg as it will absorb until the mixture 1s of the consistency of the thickest double cream ; whereas to make meringue, not more than half an ounce of sugar should be used for each white of egg. _ 746. Apple Puffets—Ingredients—z2 eggs, 1 pt. of milk, sufficient flour to thicken, as waffle batter, 1% teaspoonfuls of baking powder. Fill a teacup alternately with a layer of batter and then of apples chopped fine; steam one hour. Serve hot, with flavored cream and sugar. | 747. Apple Turnovers—Ingredients—1 Ib. of flour, 5 oz. of drip- ping or butter, small teaspoonful of baking powder, 4 apples (allowing 1 for each turnover), 4 teaspoonfuls of brown sugar. 212 THE Dominion Coox Boox. Pare, core and slice the apples. Mix the baking powder into the flour, then add the dripping or butter, mixing well together. Moisten with cold water and stir to a paste. Roll out, cut into circles about seven inches in diameter. Put the apple on one of the rounds and sprinkle with sugar. Moisten the edges of the paste and shape in the form of a turnover. Pex! DESSERT T tie ESZSASEASISESB LSESE SAIS ISIE S 748. Oranges. Oranges may be prepared for table in the following manner: —Cut gently through the peel only, from the point of the orange at the top to dent made at the stalk at the bottom, dividing the outside of the orange into cloves or sections, seven or eight in number. Loosen the peel carefully, and take each section off, leaving it only attached at the bottom. Scrape the white off the orange itself, and turn in each section double to the bottom of the orange, so that the whole looks like a dahlia or some other flower. 749. Almonds and Raisins. Serve on a glass dish, the raisins piled high in the centre. Blanch the almonds and strew over them. 750. Frosted Currants. Froth the white of an egg or eggs, dipping the bunches into the mixture. Drain until nearly dry, then roll in white sugar. Lay upon white paper to dry. 751. lmpromptu Dessert. Cover the bottom of a large glass dish with sliced orange ; strew over it powdered sugar, then a thick layer of cocoanut. Alternate orange and cocoanut till the dish is full, heaping the cocoanut on the top. 752, Dessert of Apples—Ingredients—1 Ib. of sugar

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