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apple tarts

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

Apple tarts. Take apples which are best for cooking until they fall apart. You shall peel these and cut them small. But watch that no seeds or pieces of core fall in, because the seeds would taint the whole tart. When the apples are cut up thus in small pieces, so you shall fill the crust of the same tart up to the top all full. Then you shall make a lid from the same dough that the tart is made from. Then put them in the oven and let them bake thus. When they are baked so you shall take them out and cut a hole in the lid, so that the lid stays only as a ring around the edge. Then you shall stir with a wooden spoon until all the apples which lie in the tart are well broken up. Or if one wants, one may pass them through a sieve. Then one shall take these following spices and mix them therewith, to wit: grains of paradise, ginger, cinnamon, nutmegs, cloves, mace, and potsugar. But those who want to make this same tart very delicious take as well soft sugar cakes and also sugar which one uses for making cakes. And one shall stir this together with cream; then one shall put it in the tart with the apples and let it stand to dry in the oven until it is dry.


Links to modern interpretations:

Medieval Cookery  

Apple Tart
Jennifer Marshall-Craig
Medieval Cookery

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