Buttery Apple Tart Recipe

Instructions

1. Make the pastry and roll this into a rectangular sheet.
2. Have ready one-fourth a cup of creamed butter.
3. Spread this over the pastry or put it on, here and there, in little bits.
4. Then roll up the pastry as a jelly roll.
5. Pat and roll this into a sheet, and cut out into rounds.
6. With the small end of a pastry tube cut out three small rounds from half the rounds of pastry.
7. Have ready some stewed-and-sifted apples, cooked dry, seasoned with sugar, a little salt and nutmeg, and chilled.
8. Put a teaspoon of this sauce in the center of the plain rounds, and brush the edge of one after another with cold water; put a round with holes in it over the apple sauce, and press the edges together closely.
9. Brush the edges with cold water and the top with slightly beaten white of egg.
10. Dredge lightly with granulated sugar, and bake until slightly colored.