Home › The Waldorf Kitchen › Fancy Tartlets

Fancy Tartlets

Remove the peels and cores from half a dozen large cooking-apples, cut them into slices, put them in a stewpan with six tablespoonfuls of crushed loaf-sugar, half a stick of cinnamon, three or four cloves, a thin slice of lemon-peel and a little water. Stew the apples over a gentle fire until they are tender. When cooked, pass them through a fine wire-sieve. Beat three fresh eggs well, mix with them four crushed stale sponge cakes, two tablespoonfuls of sugar and three ounces of warmed butter and beat the mixture well. Butter and line some pattypans with a rich tart paste, half fill each one with the apple-paste, spread the cake mixture on the top and bake the tarts in a moderate oven until they are nicely browned. When cooked, remove them from their tins, arrange them on a dish over which has been spread a folded napkin or piece of ornamental dish-paper, and serve.