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Title: Jane Parker's Codling Tart
Categories: Tarts
Yield: 2 Tarts

2 c Codlings (unripe apples)
Water; for boiling
1 Pastry dough recipe
Butter or cooking spray to
-grease your tart pans
2 tb Heavy cream
1/4 ts Ground ginger
1/4 ts Ground cinnamon
1/4 c Sugar
1 tb Rosewater

A pint container of codlings yielded 1 cup of codling pulp after
cooking, peeling, coring, and mashing.

Use your preferred pastry. I used just shy of half of Mark Bittman's
classic pie crust recipe to make two small tarts baked in 5" tart
pans.

Put the codlings in a pot and cover them with water. Bring them to a
boil and reduce to a simmer. Cook for about 12 minutes. The apples
should be tender when poked with a fork.

Pour off the water. Set the cooked codlings aside and allow them to
cool. Remove the skin off with a peeler and your fingers. Quarter the
codlings and remove the cores. Put them into a bowl. Mash the
codlings into a a rough pulp using a potato masher and a fork. (Some
larger pieces remained in my mixture and I did not mind them.)

Prepare your pastry. Butter your tart pans and line them with pastry.

Preheat your oven to 350°F.

Add the cream, ginger, cinnamon, sugar, and rosewater to the codling
pulp. Stir until combined.

Fill the tart shells with the codling filling. Place them on a baking
sheet.

Bake for 30 minutes. The filling should be caramelized and set, but
still jiggle slightly in the middle.

Allow to cool for at least 10 minutes before serving.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2023/06/27/to-make-a-codling-tarte/>

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