Open German Tart

 I was fiddling around with a cooking challenge and was skimming through an issue of Godey's Lady's book, 1863 and I found this recipe for a very simple pie.   If you've never made a pie before, this would be easy enough from scratch and could look amazing.   Of course you don't have to make it all pretty, but it was easy to do.

I didn't convert to volume from weights because I rather like baking with the accuracy of weights.   Anyway, the pie crust is more of a cookie dough and came together really easily.   I sliced up some apples and laid them on top, and popped it in the oven until the scent of cooking apples was noticeable.   I checked it, left it another 10 minutes and it was done.    I set the tart in at 400F for about 15 minutes and then lowered the temperature to 350F until it was done.

I had used a baking sheet to do this and the edges on the pan meant I had to let it cool before it was strong enough to lift over the pan edges.  Next time I'd turn the pan upside down and bake it on the underside so that I could just slide it off onto the cooling rack.   The crispness of the crust was great the first day, but the next day was just a tad soft, and I think this might be why.  I'd make it again though as it was really fast to throw together.  The taste was not of an apple pie, since there are no spices and no liquid to keep the apples soft.  However the crust is like a shortbread or sugar cookie, with the apples on top and was really nice.   It would be really nice with some ice cream or maybe a drizzle of caramel sauce, for a more modern dessert.

I sliced up 4 medium apples and it was probably too much.  It allowed me to get fancy with the layering of the fruit though and make it look a bit like a flower.  You don't have to be fancy about it though.   The downside is the pie is a little lacking in colour.  I was wondering if maybe running a bit of egg wash over the edges would help.   Whatever it was lacking in colour though, the delicate taste made up for it.   

Open German Tart

3 or 4 apples, peeled, cored and sliced

1/2 lb flour

1/4 lb butter, softened

1/4 lb sugar

 1 egg

 

I just dumped all the ingredients in a bowl and mixed it together to make a dough.  I greased a pan and rolled out the dough into a circle and transferred it to the greased pan.  I trimmed the edges a bit and fixed couple of tears in the dough .  This was easy as the dough was a bit soft and easily manipulated.   I then rolled up the edges to make the rim.   I placed the apples in a circle and when I realised I had too many of them, I went back and reset them, over lapping a bit more like petals.    Once all the apples, well all but 3 slices were in place, I popped the tray into a pre-heated oven.    Really super easy, fairly fast and impressively pretty without a lot of effort.

Godey's Lady's Book - Jan-April, 1863, pg 302

It's two volumes in one book, so this volume is the second one, starting at page 586 or so and is available on the Internet Archive.

End of Summer Activities

 It's getting dark so early now.  The chooks are headed back to the coop by 6:45pm and it's getting dark so quickly afterwards that I rarely have time to get a bit of walking in.  During the summer I tend to walk in the evenings, as it's still plenty light out and the temperatures are starting to cool down.  Now though, it's too dark about 10 or 15 minutes after I lock up the girls.  I've gotten into the habit of downloading a trashy audio book from the library and listening to it while I walk.  I've discovered that most modern regency romances are really silly and worth a few chuckles while I'm out walking.

Other than that, I demonstrated Dorset buttons and spinning for 2 days at the local fair.   The buttons on the Saturday and spinning on the Sunday with a couple of weavers.   The weather was perfect and didn't start to turn until after the fair had closed on Sunday.   I got to eat my lunch, sitting on a straw bale, listening to 2 different bands.  One was quite good, who played modern country music.  The steel guitar player was good and the music was nicely amped so you could actually hear it.   I fell in love with the steel guitar  at that moment.  I messaged hubby that maybe one should be added to our instrument collection, but apparently it's priced in line with the Hurdy Gurdy I'd like to have as well. That means it's well out of our price range.   

The other musician was a John Denver impersonator.   He does a great job and this year he costumed up before he hit the stage, which made it perfect.  Last year he was on stage without his wig, and without a full costume, so the look didn't match the music.   If you closed your eyes though, it was almost right...  I got to eat my lunch, listening to good music, with a really nice antique tractor on display.  What's not to like about that?

The Dorset Button display went really well and lots of people stopped by to ask about them.  Last year not a single person talked to be about spinning as they were all interested in the weavers.  This year it was the opposite.  You just can tell what people will be interested any particular year.

A friend asked me for some heritage recipe help for a friend of hers, who needed a Quince jam recipe from an earlier time period.   I spent about half an hour or so digging up some recipes and sending them on.   Then I found another recipe, slightly different which I passed on too, with all the citations of course.    I got a lovely invitation to come and pick quinces from her quince grove.  That was fun.  These fruits smell amazing.  I walk into the kitchen and there is a sweet, spicy almost cinnamon scent.  They are also huge.  I've only seen one quince before and it was quite small.  These things are as large or larger than my hand!  I'm letting them ripen up a bit while I decide what to make with them.   I'll make a period 1860's quince marmalade for sure, and maybe some quince paste, which seems to be a fruit leather type of recipe. I'm looking forward to trying these and will post the results of my attempts.