Apple Tarts

Tartelettes aux Pommes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Ounces of Pie Paste
  • 3 Ounces of Apple Marmalade
  • 3 Apples
  • 2 Ounces of Powdered White Sugar
  • A Pint of Water


Prepare the pie paste, and line six tart molds with it. Peel and core the Apples and cut into quarters, and put into a saucepan with a pint of cold water. Let them cook on a hot stove for ten minutes. Then remove and drain, and let cool for half an hour. Then cut the quarters into three slices each; line the bottom of the molds with the Marmalade divided evenly; arrange the sliced Apples nicely over the Marmalade, and dredge nicely with two ounces of powdered white sugar. Set in a baking dish and bake for twenty minutes, or a half hour if necessary, in a moderate oven. Take out and spread nicely with Apple Marmalade and serve.

A simpler way is as follows:

Pare and quarter the Apples. Sprinkle lightly with sugar. Make a Pie Crust; roll into small bits; place the Apples in the open Crust, fold over, fasten by pressing in an ornamental way with a fork, and bake in a quick oven until the Apples are very tender.