APPLE TART

2 lbs. of apples
1 cupful of currants and sultanas
2 oz. of chopped almonds

1 teaspoonful of ground cinnamon
12 oz. of Allinson fine wheat meal
4-1/2 oz. of butter.
Sugar and water as necessary

Pare, core, and cut up the apples; stew them in very little water, only
just enough to keep from burning; when nearly done add the currants,
sultanas, almonds, cinnamon, and sugar; let all simmer together until
the apples have become a pulp;



let the fruit cool; make a paste of the meal, butter, and a little water; roll
it out and line a round, flat dish with it, and brush the paste over with
white of eggs; turn the apple mixture on the paste;

cut the rest of the paste into strips 3/8 of an inch wide, and lay them
over the apples in diamond shape, each 1 inch from the other, so as to
make a kind of trellis arrangement of the pastry.

If enough paste pastry is left, lay a thin strip right round the dish to finish off
the edge, mark it nicely with a fork or spoon, and bake the tart for 3/4 hour.
Serve with white sauce or custard.