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.