Kentish Apple Tarts

Kentish Apple Tarts
  • Roll rich pie crust thin as for pies.
  • Cut into rounds
  • Pinch up the edge half an inch high and place in muffin rings.
  • Put into each one a tablespoonful of apple sauce and bake in a hot oven for twenty minutes.
  • Beat the white of an egg to a stiff froth and add two tablespoonfuls of sugar.
  • Drop a spoonful on the top of each and brown quickly in a hot oven.

Recipe from Things Mother Used to Make by Lydia Maria Gurney, New York 1914. *the apples don’t have to be Kentish, but we prefer them that way.