---------- 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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