Apple Tarts from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare the pie paste, and line six tart molds with it. Peel and core the Apples and cut into quarters, and put into a saucepan with a pint of cold water. Let them cook on a hot stove for ten minut...
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Ingredients
- 4 Ounces of Pie Paste
- 3 Ounces of Apple Marmalade
- 3 Apples
- 2 Ounces of Powdered White Sugar
- A Pint of Water
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