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📝 Description
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🥘 Ingredients
Puff-crust No. 1205 or 1206, apples; to every lb. of pared and cored apples, allow 2 oz. of moist sugar, 1/2 teaspoonful of minced lemon-peel, 1 tablespoonful of lemon-juice, 1/2 pint of boiled custard.
👨🍳 Method
Make an apple tart by the preceding recipe, with the exception of omitting the icing. When the tart is baked, cut out the middle of the lid or crust, leaving a border all round the dish. Fill up with a nicely-made boiled custard, grate a little nutmeg over the top, and the pie is ready for table. This tart is usually eaten cold; is rather an old-fashioned dish, but, at the same time, extremely nice.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Creamed Apple Tart this week, and I must say, it was a delightful journey back in time. The tart itself is straightforward enough, but the real magic happens when you fill the center with boiled custard. I found that the custard's richness beautifully balanced the tart apples, creating a symphony of flavors that danced on the tongue. What surprised me was how the nutmeg grating added an unexpected depth, tying the whole dish together. This tart is perfect for the comfort-seeker looking to elevate their weekend baking. The process is simple enough for a weeknight cook, but the result feels special, like a cozy autumn evening in a page from a vintage novel. I served it chilled, as suggested, and it was a hit with my family. The next time I make it, I'll try a splash of brandy in the custard for an extra touch of warmth.
