Great warm or cold, this Victorian take on an already classic recipe goes great with cream or vanilla ice cream.
Original Recipe: 'Open Apple Tart' (Book 1, 1968)
Speed: 45 mins. - 1 hr. | Serves: 8
1 quarts of cooking apples (8 medium cooking apples)
1 cup of water
1 cup of muscovado sugar
half a nutmeg (about half a tsp if ground)
1 tsp of milk
1 tsp icing sugar
1 egg yolk
320g of puff pastry
1. Peel, core and slice the apples into evenly sized quater sections.
2. Add the apples, muscovado sugar and water to a pan and heat gently until the apples start to soften and release their juices. Then turn on high and stew until the apples are tender and the liquid has thickened. Stir gently and infrequently to avoid breaking the apple sections. Once done, allow to cool completely.
3. Line a buttered pie dish with puff pastry rolled to around 0.4cm thickness.
4. Use the excess pastry to make 1cm width strips to lattice over the top of the pie later. Brush these with the combined mixture of egg yolk, icing sugar and milk.
5. Spoon the apple into the pie dish to a depth of 1/2 an inch.
6. Use the leftover pastry strips to to make a square or diamond lattice over the pie and use some of the strips to line around the rim of the pie.
7. Bake in a pre-heated oven at 220 °C (425 °C / Gas Mark 7) for 20-25 mins until the pastry has risen and turned golden brown.
Serve hot or cold.
Original Recipe for 'Open Apple Tart'
'BOOK 1': Warne’s Model Cookery and Housekeeping Book (1868)
Compiled and Edited By: Mary Jewry
Publisher: Fredrick Warne & Co. (Bedford Street, Covent Garden, London, England, U.K.), printers: Savill, Edwards and Co. Printers (Chandos Street, Covent Garden, London, England, U.K.)