Mrs Beetons Puddings and Desserts Revisited
Creamed Apple Tart
Apples
Very Good Puff Paste or Medium Puff Paste
To every 450g (1lb) of pared and cored apples allow:
285ml (½ pint) Boiled Custard
50g (2oz) Moist Sugar (Soft Brown Sugar)
1 tbsp Lemon Juice
½ tsp Minced Lemon Peel
Custard
Peel, core and cut the apples into slices.
Place a border of pastry around the edge of a pie dish and fill with the apples.
Sweeten with moist sugar (soft brown sugar), add the lemon peel and juice and 2 or 3 tablespoons of water.
Cover with crust, cut it evenly close to the edge of the pie dish.
Bake in a hot oven for 30 to 45 minutes, or rather longer, if the pie is very large.
When it is three parts done, take it out of the oven and brush with beaten egg, continue to bake until done.
When the tart is baked, cut out the middle of the lid or crust, leaving a border all round the dish.
Fill up with a nicely made boiled custard, grate a little nutmeg over the top and the pie is ready to serve.
This tart is usually eaten cold, it is rather an old fashioned dish, but, at the same time, extremely nice.
Time: 30 to 45 minutes.
Sufficient for 5 or 6 persons.
Seasonable from August to March.
CREAMED APPLE TART
1234. INGREDIENTS - Puff-crust No. 1205 or 1206, apples; to every lb. of pared and cored apples, allow 2 oz. of moist sugar, 1/2 teaspoonful of minced lemon-peel, 1 tablespoonful of lemon-juice, 1/2 pint of boiled custard.
Mode - Make an apple tart by the preceding recipe, with the exception of omitting the icing. When the tart is baked, cut out the middle of the lid or crust, leaving a border all round the dish. Fill up with a nicely-made boiled custard, grate a little nutmeg over the top, and the pie is ready for table. This tart is usually eaten cold; is rather an old-fashioned dish, but, at the same time, extremely nice.
Time - 1/2 to 3/4 hour.
Average cost, 1s. 3d.
Sufficient for 5 or 6 persons.
Seasonable from August to March.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved