Mrs Beetons Puddings and Desserts Revisited
Apple Tart or Pie
225g (8oz) Very Good Puff Paste or Medium Puff Paste
Apples
To every 450g (1lb) un-peeled Apples allow:
50g (2oz) Moist Sugar (Soft Brown Sugar)
1 tbsp Lemon Juice
1 Egg White
½ tsp Lemon Peel, finely minced
Caster Sugar
Peel, core and slice the apples.
Put into a deep pie dish, just capable of holding them, with the sugar, placing a small cup upside down in the middle of them.
Place a border of pastry around the edge of the dish.
Cover with pastry and ornament as desired.
Bake for 30 minutes.
Remove from the oven.
Brush the pie with lightly whisked egg white, sprinkle with some caster sugar and a few drops of water.
Put the pie back into the oven and finish baking and being careful that it does not catch or burn, which it is very liable to do after the crust is iced.
If made with a plain crust, the icing may be omitted.
Time: 30 minutes before the crust is iced. 10 to 15 minutes afterwards.
Sufficient. Allow 2 lbs. of apples for a tart for 6 persons.
Seasonable from August to March, but the apples become flavourless after February.
Note: Many things are suggested for the flavouring of apple pie.
Some say 2 or 3 tablespoons of beer, others the same quantity of sherry, which very much improve the taste.
Whilst the old fashioned addition of a few cloves is, by many persons, preferred to anything else, as also a few slices of quince.
APPLE TART OR PIE
1233. INGREDIENTS - Puff-paste No. 1205 or 1206, apples; to every lb. of unpared apples allow 2 oz. of moist sugar, 1/2 teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice.
Mode - Make 1/2 lb. of puff-paste by either of the above-named recipes, place a border of it round the edge of a pie-dish, and fill it with apples pared, cored, and cut into slices; sweeten with moist sugar, add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water; cover with crust, cut it evenly round close to the edge of the pie-dish, and bake in a hot oven from 1/2 to 3/4 hour, or rather longer, should the pie be very large. When it is three-parts done, take it out of the oven, put the white of an egg on a plate, and, with the blade of a knife, whisk it to a froth; brush the pie over with this, then sprinkle upon it some sifted sugar, and then a few drops of water. Put the pie back into the oven, and finish baking, and be particularly careful that it does not catch or burn, which it is very liable to do after the crust is iced. If made with a plain crust, the icing may be omitted.
Time - 1/2 hour before the crust is iced; 10 to 15 minutes afterwards.
Average cost, 9d.
Sufficient - Allow 2 lbs. of apples for a tart for 6 persons.
Seasonable from August to March; but the apples become flavourless after February.
Note - Many things are suggested for the flavouring of apple pie; some say 2 or 3 tablespoonfuls of beer, others the same quantity of sherry, which very much improve the taste; whilst the old-fashioned addition of a few cloves is, by many persons, preferred to anything else, as also a few slices of quince.
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