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📝 Description
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🥘 Ingredients
Puff-paste No. 1205 or 1206, apples; to every lb. of unpared apples allow 2 oz. of moist sugar, 1/2 teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice.
👨🍳 Method
Make 1/2 lb. of puff-paste by either of the above-named recipes, place a border of it round the edge of a pie-dish, and fill it with apples pared, cored, and cut into slices; sweeten with moist sugar, add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water; cover with crust, cut it evenly round close to the edge of the pie-dish, and bake in a hot oven from 1/2 to 3/4 hour, or rather longer, should the pie be very large. When it is three-parts done, take it out of the oven, put the white of an egg on a plate, and, with the blade of a knife, whisk it to a froth; brush the pie over with this, then sprinkle upon it some sifted sugar, and then a few drops of water. Put the pie back into the oven, and finish baking, and be particularly careful that it does not catch or burn, which it is very liable to do after the crust is iced. If made with a plain crust, the icing may be omitted.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the Apple Tart recipe from Mrs. Beeton this week, and I must say, the egg wash technique was a revelation. I've always brushed on egg wash haphazardly, but whisking it to a froth and then applying it with a brush made all the difference. The resulting crust was beautifully golden and glossy. I found the process of making puff-paste by hand to be incredibly satisfying. It's a labor of love, but the flaky results are worth every minute spent rubbing cold butter into the flour. This recipe is perfect for the weeknight cook who wants to elevate their apple pie game. The lemon zest and juice add a bright note that cuts through the sweetness of the apples and sugar. I baked mine for about 45 minutes, checking it regularly to ensure the crust didn't burn. The final product was a delightful mix of crispy crust, tart apples, and sweet filling. I served it warm, with a dollop of whipped cream, and it was the perfect end to a long day. Next time, I might try adding a sprinkle of cinnamon or nutmeg to the filling for an extra layer of flavor.
