No. 62—APPLE TART.
- ½ lb. of washed butter
- ½ lb. of flour
- ¼ pt. of water
- White of 1 egg
- 1 tbsp. of rum
- ¼ tsp. of baking powder
For the Filling.
- 1 qt. of thick apple sauce or ½ peck of apples, stewed soft in 1½
- glasses of white wine and sugar
For the Frosting.
- 6 whites of eggs
- 1¼ cups of sugar
- ½ lb. blanched, ground almonds
Preparation: The preparation of the dough is the same as given under [No. 60]. The dough is rolled out, put into a buttered, round, loose bottom pan with a high rim, partly baked and spread thick with apple sauce. The 6 whites of eggs are beaten to a stiff froth, sugar and ground almonds mixed in and this frosting spread on the sauce. Now the tart is baked again to a nice light brown color.
Remarks: This tart dough can be made like Good Tart dough, in [No. 93], a very good recipe.
No. 63—ORANGE TART.
- 8 yolks of eggs
- ¼ lb. of sugar almonds
- Juice of 2 large oranges
- ¾ lb. unblanched, ground
- 2 tsps. of baking powder