The Monitor's Tart, or Tourte a la Judd
From Modern cookery, in all its branches, 1884
Serves 2
Can be filled with peaches, apricots, or cherries.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 332. The excerpt below is the record exactly as published.
THE monitor’s TART, OR TOURTE A LA JUDD. Put into an enamelled stewpan, or into a delicately clean saucepan, three quarters of a pound of well-flavoured apples, weighed after they are pared and cored ; add to them from three to four ounces of pounded sugar, an ounce and a half of fresh butter cut small, and half a teaspoonful of pounded cinnamon, or the lightly grated rind of a small lemon. Let them stand over, or by the side of a gentle fire until they begin to soften, and toss them now and then to mingle the whole well, but do not stir them with a spoon ; they should all re- main unbroken and rather firm. Turn them into a dish, and let them become cold. Divide three-quarters of a pound of good light paste into two equal portions ; roll out one quite thin and round, flour an oven-leaf and lay it on, as the tart cannot so well be moved after it is made ; place the apples upon it in the form of a dome, but leave a clear space of an inch or more round the edge ; moisten this with white of egg, and press the remaining half of the paste (which should be rolled out to the same size, and laid carefully over the apples) closely upon it : they should be well secured, that the syrup from the fruit may not burst through. Whisk the white of an egg to a froth, brush it over the tart with a paste brush or a small bunch of feathers, sift sugar thickly over
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Cook this with the app: pantry check, scaling, and the assistant.