Fancy Apple Tarts

Name: Fancy Apple Tarts
Ingredients: Select six nice apples; simmer in water until soft, then lay in syrup over night; make a cover of apple jelly; also some nice canned fruit, such as gages

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 30. The excerpt below is the record exactly as published.

FANCY APPLE TARTS. Bake of a sweet short crust in a round tin with a rim a bottom. Select six nice apples, peel, core and cut in half; simmer in water until soft, then lay in syrup over night (see syrup); next day make a cover of apple jelly. Boil a few apples; add to the juice some sugar; when cooked, pour in a paper form the size of the bottom crust; let it cool; lay the apples on the bottom crust, also some nice canned fruit, such as gages

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