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Wednesday, February 27, 2013


Modern Lids
Photo by: Lord-Williams
covered, topped, upper part, lid. [Nola. 1989:xiiii-5:xxxiiii-1:xliii-2 etc and Nola/Pérez. 1992:192]


Ingredients for the dough:
4 4/5 c flour
½ oz yeast
1 c lard
1 tsp salt
1 c lukewarm water

Ingredients for the filling:
1/3 c olive oil
salt to taste
1.25 oz raisins
Mixing the Filing
Photo by: Lord-Williams
1.25 oz dates without pits
5-6 apples for baking
1.25 oz raw almonds
1.25 oz toasted hazelnuts
1.75 oz pine nuts
2 eggs
2/3 c brown sugar
½ tsp cinnamon
¼ tsp nutmeg

2 tbsp sugar
1 tsp ground cinnamon


Sift the flour in a circular motion over a table top leaving a hole in the middle. Place the remaining ingredients in the hole and knead by hand until the required consistency is obtained.

An Unique Apple Tart!
Photo by: Lord-Williams 
Roll it into a ball and put it in a pot. Cover it with a cloth and leave for 5-6 hours to rise.

PREHEAT OVEN TO 350ºF / 180º C

Oil a pie tin[1] with vegetable oil and sprinkle with flour. Roll out the dough and line the tin with it.  Prick it with a fork and put a layer of raw chickpeas in the tin. Bake for 10 minutes. Remove the chickpeas.

For the filling:

Put an inch or two of water in a pan with the remaining oil, salt, raisins, dates without pits cut in quarters, the apples, peeled and quartered, without core and seeds removed. When the fruit is soft, strain the liquid and purée the solids in a food processor.

Grind the almonds and hazelnuts. Add them to the apple mixture with the pine nuts. Add brown sugar, cinnamon and nutmeg and mix well.

Pour this into the pie tin lied with the dough. Cover[2] and bake 15 minutes. Remove from oven and garnish the top with sugar and cinnamon. Cover again and put it in the oven for 15 more minutes.

When it is golden brown and the crust begins to shrink from the sides, remove from oven and serve warm.

[1] The original recipe calls for a frying pan. Probably that would be a paellera as the handle on today’s frying pan would be a problem when baking in the oven.
[2] Aluminum wrap was used, as pie tins do not normally have a cover today.

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