---------- Recipe via Meal-Master (tm) v8.05
  
       Title: An Early Apple Tart
  Categories: Fruits, Pies
       Yield: 9 Servings
  
       4    Apples
       4    Pears
       1 c  Water
       1 tb Sugar
       2 tb Flour
     1/2 c  Chopped dried figs
     1/2 c  Raisins
       1 ts Cinnamon
     3/4 c  Sugar
       1 tb Lemon juice
     1/2 ts Nutmeg
     1/2 ts Ginger
     1/4 ts Saffron
            A little red wine or rum
   1 1/2 lb (9“) flaky pastry
  
   ”Peel and core the apples and pears and slice them thinly. Put the cores
   and skins in a saucepan with the water and a little sugar Leave to boil
   until reduced by about a third. Meanwhile, make the pastry. “Toss the fresh
   fruit in a bowl with the flour, then add the sugar and the dried fruits and
   dates, steeped with the lemon juice and spices in a little red wine or rum.
   Roll out the pastry and line a 9-inch pie dish with it, reserving enough
   for the lid. Fill the pie with the mixed fruit and strain over [the
   filling] the juice from the cores and skins. Cover with the pastry lid and
   bake at 350f for about 30 minutes.”
  
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