COOK with Elizabeth

Press, Volume XCIV, Issue 28129, 19 November 1956, Page 2

COOK with Elizabeth

Ainsly Tart

Here is a delightful new version of the ever popular apple tart. Ainsly Tart looks most attractive when cooked and it is equally delicious whether it is eaten hot, or decorated with a ruching of whipped cream and served cold. Try it both ways, for the quantities given here will make two tarts. Ainsly Tart (for 2 pies). 12 ozs flour, 6 ozs shortening, i* teaspoon salt, cold water, 1 tablespoon butter, 1 teacup sugar, rind and juice of 1 lemon, 1 beaten egg, 2 large apples. Rub the dripping or other shortening into 12 ozs sifted flour. Mix in salt and just sufficient cold water to bind. Turn out and roll out. Cut circles to fit one inch over the edges of two pie plates. Turn under" the edges and crimp along with finger and thumb to make a decorative edge. Prick the bottoms. Peel apples and cut them into thin segments. Arrange over the bottoms of the pies. In a saucepan place one teacup of sugar, the rind and juice of one lemon and 1 tablespoon of butter. Heat together until melted, then stir in one beaten egg. Pour the mixture over the apples. Bake in a hot oven until the pastry is golden and cooked and the edges of the apples which will have come up through the filling in cooking are lightly tinted.