Apple Tarts

Ingredients

• Vienna tart paste
• sugar
• currants
• fine citron
• almonds

Method

1. 1

   Line tart dishes with paste, layer thin apple slices, sprinkle with sugar, seasoning, currants, citron, and almonds.

2. 2

   Bake half done, then pour over the same mixture as above.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 7. The excerpt below is the record exactly as published.

sugar, a little cinnamon, and two ounces of flour; mix all together, then add one-half pint of sour cream. Imperial Currant Pie and Tarts. Line one large flat cake tin with Vienna tart paste, making rim extra thick ; fill with following mixture and bake slow : Beat the whites of five eggs very stiff, adding six ounces of powdered sugar, a little at a time; after the eggs are stiff, add two ounces of chopped almonds and half a pint of sour cream; finally add one pint of picked red currants. In winter, use a pint can of preserved currants or one pound of washed English currants. This is the genuine recipe from the German Imperial Court Confectionery, and will repay a hundred- fold for the little extra care and trouble required in its preparation. Imperial Vanilla Cream Tart*. Line a dish with Vienna tart paste, making rim double thickness and bake. Beat the whites of four eggs very stiff, adding six ounces of sugar, a little at a time, then mix in the four yolks and two table- spoonfuls of dissolved gelatine with one tablespoonful of vanilla extract or vanilla sugar; pour into the baked pie crusts and set away in ice box until wanted. In the place of vanilla any other flavor or rind and juice of lemon or orange may be used. — 12 — Apple Phi in ri Tarts. Line flat pic dishes with Vienna tart paste, have side with extra thick rim, dust with cracker meal, cut apples in thin slices, lay them closely together, covering the paste with one layer, sprinkle with sugar, pie seasoning, currants, fine citron

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