Ingredients:
2 lbs. of apples, 1 cupful of currants and sultanas, 2 oz. of chopped
almonds, sugar to taste, 1 teaspoonful of ground cinnamon or the rind
of 1/2 lemon (which latter should be removed after cooking with the
apples), 12 oz. or Allinson fine wheatmeal, and 4-1/2 oz. of butter.


Directions:
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 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.