1902 edition
Historic source edition of the Big Cookbook.

Source: Henriette Schønberg Erken, For kjøkkenet i by og bygd, 1902, s. 50 (falt i det fri)
All of this is kneaded in until it comes away from the hand.
Divide into 2 equal parts, which are patted out with the clenched fist into the shape of the serving dish.
The frying pan is floured, and one round is placed on it; over this spread whatever you have on hand to fill it with, preferably raw thinly sliced apple with a little sugar and cinnamon sprinkled between.
Strawberry jam is also good, but what always wins approval is pitted prunes, which are first cooked with a little thickened sauce and sliced almonds as for a compote, though not too thin.
The dough's second part is now laid over, and the tart is closed well at the edges.
Bake until it feels crisp on top. If the tart is soft, it is not yet baked.
Can be eaten both warm and cold with a little whipped cream with vanilla. The whole preparation takes less than an hour.
1902 edition
Historic source edition of the Big Cookbook.

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