123. Appel taerten
Apple tarts

[29] Appel taerten [30] Neemt appelen die alder best breken die suldy scellen [31] ende wel cleyne sniden Maer wacht datter gheen [32] carnen ofte sloechuysen in en vallen want die carnen [E3r] souden dye gheheele taerten bederuen. Als dye appe[2]len dus ghesneden sijn met cleynen stucken So suldi [3] dien rant vander seluer taerten vullen tot boven toe [4] al vol Dan suldi dair op maken eenen scheel vanden [5] seluen deeghe daer die taerte af ghemaect es. Dan [6] steltse inden houen ende laetse so backen alsse ghebac[7]ken is so suldise wt doen ende snidense bouen open inden [8] scheel Soe dat die scheel maer en behouwe eenen om[9]merant. Dan suldise rueren met eenen houten lepel [10] tot dat die appel wel ghebroken sijn die in de taerte lig[11]ghen Oft eest datmen wilt men machse duerdoen. Dan [12] suldi nemen desen navulghende cruyden ende minge[13]lense dair mede Te weten greine/ ghimber/ caneel/ no[14]ten muscaten/ groffels nagelen/ folie/ ende potsuycker [15] Maer die dese selue taerte seer costelijck wilt maken [16] die nemen daer toe moruwe suycker coecken ende ooc [17] suycker daer men de coecken af maect Ende dit salmen [18] temperen wel te gadere met sanen dan salment inde [19] taerte doen mitten appelen ende latense also staen droo[20]ghen inden houen tot dat si drooghe es

[29] Apple tarts. [30] Take apples which are best for cooking until they fall apart. You shall peel these [31] and cut them small. But watch that no [32] seeds or pieces of core fall in, because the seeds [E3r] would taint the whole tart. When the apples [2] are cut up thus in small pieces, so you shall [3] fill the crust of the same tart up to the top [4] all full. Then you shall make a lid from the [5] same dough that the tart is made from. Then [6] put them in the oven and let them bake thus. When they are baked [7] so you shall take them out and cut a hole in the [8] lid, so that the lid stays only as a ring around the edge. [9] Then you shall stir with a wooden spoon [10] until all the apples which lie in the tart are well broken up. [11] Or if one wants, one may pass them through a sieve. Then [12] one shall take these following spices and mix [13] them therewith, to wit: grains of paradise, ginger, cinnamon, [14] nutmegs, cloves, mace, and potsugar. [15] But those who want to make this same tart very delicious [16] take as well soft sugar cakes and also [17] sugar which one uses for making cakes. And one shall [18] stir this together with cream; then one shall [19] put it in the tart with the apples and let it stand to dry [20] in the oven until it is dry.

Hoeveelheden en tips (2 porties) Quantities and hints (2 servings)