Apple Tart.
- Ingredients—2 lb. of apples.
- 3 oz. of moist sugar.
- Some pastry.
- 5 cloves or the grated rind of a small lemon.
- ¼ pint of water.
Method.—Make some pastry according to directions given for short crust (the quantity made from ¾ lb. of flour will be sufficient).
Roll out the paste in an oval shape to a quarter of an inch in thickness.
Invert a pint pie-dish, lay the paste over it, and cut it the size and shape of the under side of the dish.
Roll out the remaining pieces, and cut in strips about one inch wide.
Wet the edges of the pie-dish, and lay them evenly round it.
Peel, core, and quarter the apples.
Put them into the pie-dish, mixing them with the sugar.
Pile them up well in the middle of the dish, pressing them to an oval shape with the hands.
Pour in the water, and sprinkle over the lemon rind or cloves.
Wet the edges of the pastry, lining the dish, and put over the piece reserved for the cover.
Press the edges lightly together, and trim with a knife.
Make a small hole with a skewer on either side of the cover to let the steam escape.
To glaze, brush over with the white of an egg, and dust with castor sugar.
Bake from half to three-quarters of an hour. The oven should be very quick at first, and moderate afterwards.
Any Fruit Tart may be made by this recipe. Sugar must be added according to the acidity of the fruit used.