|Apple Tarts without Covers, c.1591 Recipe|
A BOOK OF COOKRYE, Very Necessary for all such as delight therin. Gathered by A. W. And now newlye enlarged with the serving in of the Table. With the proper Sauces to each of them convenient. AT LONDON Printed by Edward Allde. 1591.
Boyle your Apples very tender in a little wine, or for lack of Wine Ale, and then strain them with Sugar, sinamon and ginger. Make a tart of it without a cover.
Pastry crust (see recipe below)
5-6 large apples (use your favorite baking apples)
1 cup sweet white wine
½ cup granulated sugar
1 ½ tsp true Ceylon cinnamon
½ tsp ground ginger
Peel, core and slice the apples. Place them in a saucepan with the wine. Cook over a low heat until the apples are soft and the wine is reduced to a sticky syrup. Add the sugar and spices. Line your pie dish with the pastry of your choice. Pour the apple mixture into the pastry. Bake in an oven preheated to 375° F for about 35-40 minutes. Cool slightly and serve warm. You can serve this with whipped cream.
Pie Crust Recipe:
Based on: To make short paste for tarte. A Proper Newe Booke of Cookerye, published in 1545.
Take fine floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron, and the yolckes of two egges and make it thynne and as tender as ye maye.
Short Paste Transcription by Joyce White