Apple Tarts

Ingredients

• four ounces of pie-paste (No. 1077)
• three ounces of apple marmalade
• four sound, medium-sized apples
• a pint of cold water
• two ounces of powdered sugar
• two ounces of apple jelly (No. 1327)

Method

1. 1

   Line six oval tart-molds with pie-paste.

2. 2

   Divide apple marmalade evenly at the bottom.

3. 3

   Peel, core, and quarter apples, cook in cold water for ten minutes, drain, and cool.

4. 4

   Cut apples into three lengthwise slices, arrange over marmalade, dredge with powdered sugar, bake for twenty-five minutes, cool for twenty minutes, spread with apple jelly, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 267. The excerpt below is the record exactly as published.

Apple Tarts. — Take four ounces of pie-paste (No. 1077), and with it line six oval, channeled tart-molds, four inches long, three inches wide, and one deep. Have three ounces of apple marmalade, and divide it evenly at the bottom of the molds; then peel, core, and cut four sound, medium-sized apples into quarters, and put them in a saucepan, with a pint of cold water; place the lid on, and let cook on the hot stove for ten minutes; remove, and pour into a drainer; let drain thoroughly; then put to cool for thirty minutes. Cut the quartered apples each into three lengthwise slices; arrange them nicely over the marmalade, dredging equally over them two ounces of powdered sugar; lay them on a baking- sheet, and bake for twenty-five minutes in a moderate oven; leave to cool for twenty minutes; then spread evenly over them two ounces of apple jelly (No. 1327)

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