Sunday, January 6, 2008

An Apple Tart

This is from the Cookbook of Sabrina Welserin , Recipe no. 74.

Original text (as translated into English) Peel the apples and take the cores cleanly out and chop them small, put two or three yolks with them and let butter melt into a pan and pour iton the apples and put cinnamon, sugar and ginger thereon and let it bake. Roast them first in butter before you chop them.

8 Granny Smith apples
2 TBS butter
3 egg yolks
1 tsp cinnamon
.5 tsp ginger (or substitute galingal)
1/4 cup sugar (scant)
2 TBS butter, melted

Preheat oven to a fast oven, 425F or like 220 C. Peel, core and roughly slice apples. Melt 2TBS (approx) of butter in a pan, and add the apples. Cook the apples until they begin to soften. Remove the apples from the pan (removing as much liquid as possible), allow to cool slightly and chop in smaller bits. Add the egg yolks, spices, sugar and additional melted butter. Put the filling a in pie shell (I used the pastry recipe from Recipe 70). I covered the pie with just a single pastry, and cut in steam vents. Bake for half an hour or so until the pastry is brown and it looks right.

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