English Apple Tart

Ingredients

• 4 good-sized apples
• 3 T sugar
• % pound suet
• 2 c pastry flour
• ^ t salt
• 34 to 3/2 c

Method

1. 1

   Fill baking dish with sliced apples and sprinkle with sugar.

2. 2

   Remove membrane from suet, chop fine, and add to flour and salt.

3. 3

   Gradually add ice-water to moisten, knead, roll out, and cover apples.

4. 4

   Brush with beaten egg and bake for 1 hour.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 79. The excerpt below is the record exactly as published.

ENGLISH APPLE TART Flank Steak Braized with Vegetables Score a flank steak, dredge well with flour, sprinkle with dots of butter and place in an oblong baking pan. Over this place a thick layer of thinly sliced raw potatoes; then a layer of thinly sliced onions ; over the whole pour 2 c stewed tomatoes. Cover tightly and place in the oven. Cook slowly 2>^ or 3 h. One-half hour before the meat is done, remove the cover, add a layer of boiled rice, if neces- sary more moisture, and cook uncovered the remaining time. In this case use the Risotto left from lunch instead of the plain boiled rice. In serving carefully transfer the steak to a hot platter, DECEMBER MENUS 141 preserving the contour of the various layers. Slice down through the layers as through a loaf. Banana and Nut Salad Remove the skins from 4 bananas, slice through the mid- dle, lengthwise, place the halves on a lettuce leaf on a fruit plate, cover with Salad Dressing, sprinkle with chopped nuts and serve. English Apple Tart Fill a deep baking dish with 4 good-sized apples sliced thinly, and sprinkle over them 3 T sugar. Remove all mem- brane from % pound suet, chop it fine, and add gradually, while chopping, 2 c pastry flour, ^ t salt, and just enough ice-water, 34 to 3/2 c

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