Baked Apple Pudding

Reprinted with permission from Dining with Jane Austen by Julienne Gehrer; Adapted from Martha Lloyd’s Household Book

A “Baked Apple Pudding” looks like a tart but has a springy texture like traditional boiled pudding.

Photo by Paul Savidge, Food styling by Dan Macey

Download or print the recipe PDF

Ingredients

3 eggs
1 cup sugar
4 tablespoons butter, melted and cooled
Zest of 1 lemon
1 sheet frozen puff pastry, thawed
3 apples (Pippin, Royal Gala or Fuji)
¼ teaspoon cinnamon (optional)

Directions

• Preheat oven to 350° degrees.
• In a large bowl, whisk eggs until light and foamy. Stir in sugar and melted butter. Add lemon zest, then stir well.
• Roll pastry sheet about 1” larger than an 8” or 9” tart pan. Fit pastry into pan, trim off edges.
• Peel and core apples. Slice applies thinly, then dice finely. Add to egg mixture, stirring well.
• Pour filling into pastry-lined pan. Sprinkle with cinnamon, if desired. Place tart pan on a rimmed baking sheet.
• Bake at 350° degrees for 35 to 40 minutes. Chill several hours or overnight before serving to make sure the custard-like filling is set.