Title: An Early Apple Tart
Categories: Fruits, Pies
Yield: 9 Servings
4 Apples
4 Pears
1 c Water
1 tb Sugar
2 tb Flour
1/2 c Chopped dried figs
1/2 c Raisins
1 ts Cinnamon
3/4 c Sugar
1 tb Lemon juice
1/2 ts Nutmeg
1/2 ts Ginger
1/4 ts Saffron
A little red wine or rum
1 1/2 lb (9") flaky pastry
"Peel and core the apples and pears and slice them thinly. Put the cores
and skins in a saucepan with the water and a little sugar Leave to boil
until reduced by about a third. Meanwhile, make the pastry. "Toss the fresh
fruit in a bowl with the flour, then add the sugar and the dried fruits and
dates, steeped with the lemon juice and spices in a little red wine or rum.
Roll out the pastry and line a 9-inch pie dish with it, reserving enough
for the lid. Fill the pie with the mixed fruit and strain over [the
filling] the juice from the cores and skins. Cover with the pastry lid and
bake at 350f for about 30 minutes."
