Tarts of Apples without covers
Boyle your Apples very tender in a little wine, or for lack of Wine Ale, and then strain them with Sugar, sinamon and ginger. Make a tart of it without a cover.
"A Book of Cookry Very Necessary For All Such As Delight Therin." Gathered by A.W. (1591)
Tarts of Apples without covers:
Ingredients:
- Pie shell in a dish (because this is in a dish, a short paste can be made- short meaning that it can have more fat, somewhat like a modern flakey pastry)
- Apples (peeled,cored and sliced)
- Wine or beer
- sugar
- cinnamon
- ginger
Cook the apples in a little wine (or beer), just enough to keep the pan from going dry and continue to cook until they are tender
Make a sugar, cinnamon and ginger combination much as we do for cinnamon-sugar, being more sugar than spice (and both spices being an equal amount, though sometimes I add slightly more cinnamon than ginger). Add this to the apples and strain them together.
Fill the pie shell and bake, when the pastry is done, remove from the oven and then serve. (it does not specify on serving cold or hot)
Note: I have made pies from very similar recipes where the apples were also cooked with butter, this creates a very nice depth to the dish.
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