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French-style apple tart


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

French-Style Apple Tart. Cook whatever apples you want, whether in water or in must syrup, whether in a baking dish in the oven or under the coals; then get pinenuts that have soaked a night in water, and are not rancid, grind them up with the apples; get a lot of sugar, a little cinnamon, a little ginger, a little saffron and a beaker of ground and strained pike eggs, and mix and strain everything with rosewater or some other water; then make a dough of sugar, flour, oil, water and salt, mix them together to make the dough, spread it over the bottom of a low pan, and put the mixture in so that it is no more than a finger deep; cook it in the oven or on the fire as is directed for the other tortes; when almost cooked, get wafers, crumble them over the Tart -those wafers should be made with good sugar; when cooked, garnish with sugar and rosewater.

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