No. 2211 — Apple-and-Prune Shortcrust Slices
English historical translation of Molokhovets recipe No. 2211 from the 1901 Russian cookbook, retaining original methods and measures.
Knead a firm pastry from two thirds pound flour, a third pound butter and about half a glass water, optionally including some rum.
Roll thin and form an oblong rectangle with a raised rim.
Peel three to five sweet apples, slice very thin and arrange in overlapping rows. Sprinkle a quarter glass sugar, glaze the rim with egg and bake.
Separately finely chop two or three tart apples or six apricots, and cook with a third pound blanched prunes, optional rum, lemon zest, one shredded gelatin sheet, half a glass sugar and one and a half to two glasses water until thick.
Sieve the fruit mass and spread over the baked pastry; cut into equal long slices.
Alternative: fill with jam, apple or cherry marmalade, fresh-plum marmalade or cooked prunes, top with pastry lattice, glaze and bake. Dust with sugar, or finish with meringue from two whites and a quarter pound sugar.
To provide
⅔ pound flour, 2 glasses ⅓ pound butter ¾ glass fine sugar 1 egg for glazing | 3–5 sweet apples 2–3 tart apples or 6 apricots ⅓ pound prunes, about ¾ glass Optional spoonful rum and lemon zest |