Home › Pastry, Pies and Tarts › German Fruit Tart

German Fruit Tart

Make a crust of one pint of flour and one heaping teaspoon of baking powder sifted together, a piece of butter as large as a walnut, one pinch of salt, one beaten egg and enough sweet milk to make a soft dough. Roll the crust one-half inch thick and cover the bottom and sides of a buttered bakingtin with it. Now cover the crust with quartered, juicy apples, sprinkle with a little cinnamon and molasses; bake in a rather quick oven till crust and apples are both a light brown; sprinkle over with sugar, keep in the oven five minutes more, and then serve.

Peaches may be used in place of apples if desired.