2
lbs. of apples
1
cupful of currants and sultanas
2
oz. of chopped almonds
1
teaspoonful of ground cinnamon
12
oz. of Allinson fine wheat meal
4-1/2
oz. of butter.
Sugar
and water as necessary
Pare,
core, and cut up the apples; stew them in very little water, only just enough
to keep from burning; when nearly done add the currants, sultanas, almonds,
cinnamon, and sugar; let all simmer together until the apples have become a
pulp; let the fruit cool; make a paste of the meal, butter, and a little water;
roll it out and line a round, flat dish with it, and brush the paste over with
white of eggs; turn the apple mixture on the paste; cut the rest of the paste into
strips 3/8 of an inch wide, and lay them over the apples in diamond shape, each
1 inch from the other, so as to make a kind of trellis arrangement of the
pastry. If enough paste is left, lay a thin strip right round the dish to
finish off the edge, mark it nicely with a fork or spoon, and bake the tart for
3/4 hour. Serve with white sauce or custard.