First wet the paste with butter and cold water, roul it very thin, then lay apples in the lays, and between every lay of apples, strew some fine sugar, and some lemon-peel cut very small, you may also put some fennil-seed to them; let them bake an hour or more, then ice them with rose-water, sugar, and butter beaten together, and wash them over with the same, strew more fine sugar on them, and put them into the oven again, being enough serve them hot or cold.
[ To make an Almond Tart.]
Strain beaten almonds with cream, yolks of eggs, sugar, cinamon, and ginger, boil it thick, and fill your tart, being baked ice it.
[ To make a Damson Tart.]
Boil them in wine, and strain them with cream, sugar, cinamon, and ginger, boil it thick, and fill your tart.
[ To make a Spinage Tart of three colours, green, yellow, and white.]
Take two handfuls of young tender spinage, wash it and put it into a skillet of boiling liquor; being tender boil’d have a quart of cream boil’d with some whole cinamon, quarterd nutmeg, and a grain of musk; then strain
the cream, twelve yolks of eggs, and the boil’d spinage into a dish, with some rose-water, a little sack, and some fine sugar, boil it over a chaffing dish of coals, and stir it that it curd not, keep it till the tart be dried in the oven, and dish it in the form of three colours, green, white, and yellow.