Creamed Codlin Tarts

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

Codlins, or Codlings, were a favourite cooking apple until the early part of the twentieth century.


  • lb ( kg) large cooking apples (about 4)
  • ½ cup (


Core the apples and score round the skins. Fill the centres with sugar and bake the apples in a buttered baking tin at 350°F (180°C, Gas Mark 4) for about 40 minutes or until the apples are quite soft. Remove the apples from the oven, cut them through and scrape all the pulp into a bowl. Stir in any remaining sugar and the lemon juice and leave to cool.

Roll out the pastry to about