Mrs Beetons Baking Recipes Revisited
Apple Tourte or Cake
(German Recipe)
10-12 Apples
340g (12oz) Good Short Crust
150ml (¼ pint) Cream or Milk
110g (4oz) Butter
85g (3oz) Sweet Almonds
1 Small Lemon, rind only
3 Eggs
Sugar, to taste
Caster Sugar
Pare, core and cut the apples into small pieces.
Place into a basin.
Add enough moist sugar (soft brown sugar) to sweeten.
Add the finely minced lemon rind and cream, stir well.
Whisk the eggs, melt the butter and mix together.
Add to the sliced apple and stir well.
Line a large round plate with the pastry, place a narrow rim of the pastry around the outer edge.
Place the apples thickly in the middle.
Blanch the almonds, cut into long shreds and scatter over the top of the apples.
Bake for 30 to 45 minutes, taking care that the almonds do not get burnt.
When done, dust some caster sugar over the top and serve.
This tourte may be eaten either hot or cold and is sufficient to fill 2 large sized plates.
Time: 30 to 45 minutes.
Sufficient for 2 large sized tourtes.
Seasonable from August to March.
APPLE TOURTE or CAKE
(German Recipe)
1236. INGREDIENTS - 10 or 12 apples, sugar to taste, the rind of 1 small lemon, 3 eggs, 1/4 pint of cream or milk, 1/4 lb. of butter, 3/4 lb. of good short crust No. 1211, 3 oz. of sweet almonds.
Mode - Pare, core, and cut the apples into small pieces; put sufficient moist sugar to sweeten them into a basin; add the lemon-peel, which should be finely minced, and the cream; stir these ingredients well, whisk the eggs, and melt the butter; mix altogether, add the sliced apple, and let these be well stirred into the mixture. Line a large round plate with the paste, place a narrow rim of the same round the outer edge, and lay the apples thickly in the middle. Blanch the almonds, cut them into long shreds, and strew over the top of the apples, and bake from 1/2 to 3/4 hour, taking care that the almonds do not get burnt: when done, strew some sifted sugar over the top, and serve. This tourte may be eaten either hot or cold, and is sufficient to fill 2 large-sized plates.
Time - 1/2 to 3/4 hour.
Average cost, 2s. 2d.
Sufficient for 2 large-sized tourtes.
Seasonable from August to March.
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