German Apple Tart

Ingredients

• 1 lb. apples
• l lb. sugar
• \ lb. dates or prunes
• 1 teaspoonful spice
• little water
• 1 teaspoonful ground cinnamon
• \ lb. flour
• \ lb. butter
• 1 egg
• \ teaspoonful baking powder
• 1 oz. sifted sugar
• 1 teaspoonful spice
• 1 teaspoonful cinnamon
• little wat r.

Method

1. 1

   Stone dates or prunes; peel and core the apples.

2. 2

   Stew till a pulp.

3. 3

   When cold, add spices and mix well.

4. 4

   Make pastry as for short crust.

5. 5

   Cut out two rounds size of tart ring.

6. 6

   Cut out a long strip rather wider than ring.

7. 7

   Grease baking sheet and ring.

8. 8

   Fit in the strip close to the sides with a slight edge resting on the sheet.

9. 9

   Wet this edge and place in one round.

10. 10

    Fill with mixture.

11. 11

    Wet edge and place on second round as lid.

12. 12

    Bake about one hour.

13. 13

    When cold, top may be iced if liked.

As published

This recipe was extracted from Berridge House recipe book (1910), page 44. The excerpt below is the record exactly as published.

teaspoonsful baking powder. M ethod. — Cream butter. Add sugar, flour and baking powder. Separate yolk from white. Add SUPPLEMENTARY RECIPES 131 yolk and milk, then the beaten white. Bake in a tin in a quick oven for twenty-five minutes. Good Cabinet Pudding 4 penny sponges, angelica, few ratiiia biscuits, cherries, custard, German egg sauce. Custard 3 eggs, 1 oz. castor sugar, 1 pint milk (short), 1 teaspoonful flavouring essence. Method. — Take a plain mould that holds little more than one pint. Butter thickly. Line with buttered paper. Decorate with cherries and angelica at bottom. Cut sponges into strips exact height of tin, and line sides neatly. Fill the mould three-quarters full with the rest of the cake, crumbled, and the biscuits. Pour the uncooked custard in to within half an inch of top. Stand half an hour. Then steam gently for three- quarters to one hour. Stand flve minutes. Turn out, and serve with German egg, custard, or wine sauce poured round. Sago Cream 2 oz. fine sago or tapioca, some ratafia biscuits, 1 pint milk, almond essence, sherry, pistachios. | pint cream, Method. — Simmer milk and sago in a double pan till cooked. Cool, and add sugar to sweeten, COOKER Y RECIPES U2 and almond essence, and then slice in the slightly whisked cream. Have some ratafias soaked in sherry in the bottom of a glass dish. Pour cream over. Decorate with more ratafias and pistachios. Lemon Sponge i pint cold water, f lb. loaf sugar, 3 lemons, f oz. gelatine (12 sheets), whites of 2 large eggs, Method. — Place water, gelatine, sugar and thinly pared rind of two lemons in a pan. Stir till dissolved. Add lemon juice, and bring to boil. Simmer for a minute or two to extract the flavour. Strain, and allow to cool. Whisk whites very stiffly. Add cool mixture, and continue whisking till snow white and thick. Pour at once, before it sets, into a wetted mould. When set, unmould and decorate with pistachios. German Apple Tart Mixture i 1 \ lb. apples, l lb. sugar, \ lb. dates or prunes, 1 teaspoonful spice, little water, 1 teaspoonful ground cinnamon. Pastry \ lb. flour, \ lb. butter, 1 egg, \ teaspoonful baking 1 oz. sifted sugar, 1 teaspoonful spice, 1 teaspoonful cinnamon, little wat r.

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