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Angelica Tarts
Pies and Pastries

Alternate layers of cooked apple slices and angelica in syrup (Eaton 1822).

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

ANGELICA TARTS. Take an equal quantity of apples and angelica, pare and peel them, and cut them separately into small pieces. Boil the apples gently in a little water, with fine sugar and lemon peel, till they become a thin syrup: then boil the angelica about ten minutes. Put some paste at the bottom of the pattipans, with alternate layers of apples and angelica: pour in some of the syrup, put on the lid, and bake them carefully.

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