Recipes > Desserts > Tarts > Apple Tarts

Apple Tarts


  • 10 large, tart apples
  • yolks of 6 eggs, or 3 whole ones
  • juice and grated outside rind of 2 lemons
  • 1/2 cup of butter
  • 1 1/2 cups of sugar (or more, if not sufficiently sweet)
  • puff paste


Pare, quarter, core and boil in half a cupful of water, until quite soft, the apples; beat until very smooth and add the yolks, the juice and grated rind of the lemons, butter; sugar; beat all thoroughly, line patty-pans with a puff paste and fill; bake five minutes in a hot oven.


If desired very nice, cover them when removed from the oven with the meringue made of the whites of three eggs remaining, mixed with three tablespoonfuls of sugar; return to the oven and delicately brown.


Print recipe/article only


The White House Cookbook (1887).

comments powered by Disqus