johnw@astroatc.UUCP (10/28/85)
Apple Tart (medieval style) - copied from: Judy Leinweber
(This is my version for a 9" pie)
pastry for one crust
approx. 2 lb apples (or part firm pears)
1/2 c dried figs or prunes
1/3 c raisins
2 "large" eggs I use 3 med.
1 c milk or cream I use 2/3 to 3/4 c
1/2 c sugar (white and/or brown)
1/4 t each cinnamon, nutmeg, mace, salt I live & die for cinnamon
1/8 t ground cloves
pinch saffron or turmeric (for color)
a little melted butter, if desired
Chop fruit coarsely, mix and place in unbaked pie shell. Beat eggs, add other
ingredients, and pour over fruit. Bake at 375 until custard sets, about 45 min.
(The pie from Thanksgiving had all apples, prunes, all white sugar, turmeric,
milk, no butter.)
[I find 45 min's too short. The custard is REAL soft when hot and
surronded by hot apples/pears. Its gets better as it cools, and
is great from the fridge! The "custard" looks funny with the spices
especially if you use Br-sugar (I do) but tastes great! --- John W]
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John W
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Name: John F. Wardale
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