Marlborough Tarts Recipe

Take tart juicy apples--quarter them, and stew them till soft enough to

rub through a sieve. To twelve table-spoonsful of the strained apple,

put twelve of sugar, the same quantity of wine, six table-spoonsful of

melted butter, four beaten eggs, the juice and grated rind of a lemon,

half a nutmeg, and half a pint of milk. Turn this, when the ingredients

are well mixed together, into deep pie plates that are lined with

pastry, and a rim of puff paste round the edge. Bake the tarts about

half an hour.

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