Victoria Tart

Ladies' Mirror, Volume 4, Issue 10, 1 April 1926, Page 61

Victoria Tart

INGREDIENTS:—Iib. apples, 4 -*■ ozs. caster-sugar, 2ozs. butter. 3 tablespoonfuls of milk, six sweet almonds, the grated rind of half a lemon, a dessertspoonful of brandy, the whites of two eggs, puff pastry. Line a pie tin with puff pastry. Peel, core and grate the apples and mix the caster-sugar with them. Melt the butter in the milk and stuit in. Add the lemon, the almonds, blanched and sliced, the brandy and stiffly whipped whites of eggs. Turn it into the pastry-lined tin and bake in a moderate oven for half-an-hour.