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Creamed Codlin Tarts
- Serves
6
- Difficulty
Easy
Published 1980
Codlins, or Codlings, were a favourite cooking apple until the early part of the twentieth century.
Ingredients
2½ lb 1¼ kg 4 ½ cup
Method
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
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