Apple Tart
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- more egg yolks
- egg whites
- good apple jam (mermelada de manzanas)
- sufficient sugar
- a little nutmeg
- puff pastry base (masa en hojas)
Instructions
- Beat together more egg yolks than whites with a good apple jam made from well-cooked apples. Add sufficient sugar and a little nutmeg. Spread this mixture over a base of puff pastry (masa en hojas) that has been folded six or seven times. Raise the edges as you would for any tart, and place on a baking sheet lined with iron or greased paper. Bake until golden, then serve hot or cold according to preference.