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Angelica Tarts
Pies and Pastries
Historic

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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