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Codlin Apple Tart

Pies and Pastries
Historic

Codlin (sour apple) pieces with sugar, pastry lid over (Eaton 1822).


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

CODLIN TART. Scald the fruit, and take off the skin. Put a little of the liquor on the bottom of a dish, lay in the apples whole, and strew them over with Lisbon or fine sugar. When cold, put a paste round the edges, and over the fruit. Moisten the crust with the white of an egg, and strew some fine sugar over it; or cut the lid in quarters, without touching the paste on the edge of the dish. Remove the lid when cold, pour in a good custard, and sift it over with sugar. Another way is to line the bottom of a shallow dish with paste, lay in the scalded fruit, sweeten it, and lay little twists of paste over in bars.






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