Creamed Codlin Tarts

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 (120 g) castor sugar
  • Juice of ½ lemon
  • 1 lb (½ kg) short pastry
  • cup (1.5 dl) double cream
  • Butter
  • 6 dates, stoned


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 inch (0.25 cm) thick and line 6 individual, buttered soufflé dishes with it. (Ordinary patty pans or tartlet tins are too shallow.)

When the apple pulp has cooled put it through a food mill, or purée in a blender, with the cream.

Taste in case more sugar is required. Spoon the mixture, which should be fairly stiff, into the prepared soufflé dishes, put a small piece of butter on each and bake low in the oven at 425°F (220°C, Gas Mark 7) for 15 minutes. Place a date on each tart 5 minutes before the end. Allow to cool in the dishes for 2 to 3 minutes and then slip the little tarts out on to a flat dish and serve hot or cold.