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A Quarter tart Of Pippins

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

A quarter Tart of Pippins. QUarter them, and lay them betweene two sheetes of Paste: put in a piece of whole Sinamon, two or three bruised Cloues, a little sliced Ginger, Orrengado, or onely the yellow outside of the Orenge, a bit of sweet Butter about the bignesse of an Egge, good store of Sugar: sprinckle on a little Rosewater. Then close your Tart, and bake it: Jce it before it goe to the Boord, serue it hot. This Tart you may make of any puft-paste, or short paste that will not holde the raising. Jf you bake it in any of these kindes of pastes, then you must first boyle your Pippins in Claret Wine and Sugar, or else your Apples will be hard, when your Crust will be burnt and dryed away. Besides, the Wine giueth them a pleasant colour, and a good taste also. Though you boyle your Pippins tender, take heed you breake not the quarters, but bake them whole.


Other versions of this recipe:

To make apple tarts (Ouverture de Cuisine)

For To Make Tartys In Applis (Forme of Cury)

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