Recipe - Fort Vancouver Apple Tart

FOR THE PASTRY
5 cup Flour
6 teaspoon Baking powder
1 teaspoon Salt
One half cup Butter
2 cup Cream, light

FOR THE FILLING
8 Apples, tart (Granny's etc)
1 Lemon, juice thereof
1 One half cup Sugar
1 teaspoon Cinnamon
One half cup Currants
One fourth cup Butter
Cream, sweetened,on the side

For the Pastry: Sift together dry ingredients into large bowl. With a
pastry cutter, cut in butter until mix resembles a coarse meal. Stir in
cream and turn out on floured board. Knead gently and then chill while you
make the filling. For the Filling: Preheat oven to 450ø. Generously butter
a 2 quart baking dish. Pare, core, and slice apples. Sprinkle lemon juice
over apples. Stir sugar and cinnamon together and toss with apples. Add
currants and toss. Put mix in baking dish and dot with One fourth cup butter. Roll
out pastry to One half inch thick. Cover top of dish with pastry and seal
edges. Crimp edges decoratively and cut two or three steam vents in top.
Sprinkle a little sugar on if you wish. Bake for 10 minutes, then reduce
heat to 350ø and bake for 30 minutes more. Serve with the sweetened cream.

From: The Oregon Trail Cookbook by Leslie Whipple, 1992 Dick Baker, 1996
Posted to MMRecipes Digest V3 #339

From: dick.baker@pods.pacifier.com

Date: Wed, 11 Dec 96 08:46:37 0800