I am deviating from English cooking for the following 16th Century, German recipe:
To make an apple tart. Take apples, peel them and grate them with a grater, afterwards fry them in fat. Then put in it as much grated cheese as apples, some ground cloves, a little ginger and cinnamon, two eggs. Stir it together well. Then prepare the dough as for a flat cake, put a small piece of fat into it so that it does not rise, and from above and below, weak heat. Let it bake slowly. Das Kuchbuch der Sabina Welserin
I found the recipe by throwing “apple” and “cheese” into the Medieval Cookery search engine because I had too many cooking apples and cheese wass on sale. Sometimes that’s just all the inspiration you need.
I confess, I hand grated the quartered apple slices and the peels came right off, I didn’t need to peel them. It’s very similar to how straining poached fruit through a colander also removes skins. I discovered it because I was rushing and didn’t pay attention. How will I ever learn if I get results like this?
My house smells like Christmas.
If I was taking my time with this I would look up recipes for ‘flat cake’ and do the crust properly.
- 4-5 apples, peeled and grated
- 1 large tablespoon butter
- 1/4 tsp cloves, ground
- 1 tsp cinnamon, ground
- 1 tsp ginger, ground
- 7 oz cheese, grated
- 2 eggs, lighting beaten with a fork
- a pie shell
- Heat skillet on medium-high and melt butter. Add grated apple and saute until most of the moisture is absorbed.
- Preheat oven to 350F.
- Weight cooked apples and measure out an equal amount of cheese, or just add all the cheese and combine.
- Add spices and egg to apple mixture and mix well.
- Pour apple mixture into pie shell and bake for 50 minutes, until crust and top of pie have browned.
- Serve when cooled if you can wait.