Apple Tart Creamed
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Prepare the green Codling apples as you would for a pie.
Bake and cool
Bake the pie until done, then remove the center, leaving the edges intact.
Allow the pie to cool.
Finish
Pour rich boiled custard over the apples.
Decorate the edges with small leaves of light-colored puff pastry.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Green codling apples
- Form the bulk of the filling and soften into a tender, tart base when baked.
- Rich boiled custard
- Adds creamy richness and smooth texture over the cooked apples.
- Puff pastry
- Provides a flaky, crisp structure and golden browning for the decorative edges.
The step that matters
Remove the center without breaking the edges. The baked edges form the shell that holds the custard. Cutting through them can cause the custard to spill or the shell to collapse. Cooling the pie first lets the structure firm up before the custard is added.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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