333. Plain Apple and Other Tart

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Peel and cut about two pounds of apples, sharp ones being the best for the purpose, cut each in four pieces, removing the cores, then cut each quarter in two or three pieces, according to size; put half of them in a pie-dish, slightly press them, so that they lay compact; put over two ounces of brown sugar, then put in the remaining apples, then add another two ounces of sugar, making the apples form a kind of dome, the centre being two inches higher than the sides; add a small wineglassful of water, cover the top over with paste No.318; bake in a moderate oven from half to three-quarters of an hour.

All kinds of apples will, of course, make tarts, but if the apples be sweetish or too ripe, you need not put in so much sugar, but add double the quantity of water; in this case the addition of a little juice of a lemon is an improvement to vary the flavour; use also a little grated or chopped lemon or orange-peel, or a quarter of a teaspoonful of cinnamon, or mixed spice, or four cloves,

Green rhubarb and greengages will require a little more sugar, adding nothing else but the fruit; proceed as for appletart; pink rhubarb does not require pealing; ripe currants, raspberries, and cherries, also as above; plum, damson, and mulberries the same.

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