Apple Tart (with raisins)

79 Ain dorten von epfflen
Schelt die epffel saúber vnnd thiet die bútzen heraús, hackts klain vnd rests jm schmaltz, thiet weinberlach, zúcker vnnd rerlach daran vnnd lasts bachen.
Das Kuchbuch der Sabina Welserin’

79 An apple tart
Peel the apples cleanly and take out the cores, chop them small and fry them in fat, put raisins, sugar and cinnamon therein and let it bake.

The text of the original recipe can be found here.

The translation is by Valoise Armstrong, and can be found here.

This is one of a number of recipes in Sabina Welserin’s cookbook for an apple tart; presumably they were a staple fruit of the area. This particular recipe is remarkably similar to some modern apple pie or tart recipes. Do a Google search for “Apple Pie raisin” and you’ll find recipes that differ from Sabina’s only in the detail. And there is a reason why this recipe has been around for at least 500 years, because it is delicious. This would be a good recipe to serve to people who are unfamiliar with medieval food, due to its comforting familiarity.

Although Sabina doesn’t specify including a lid to the tart (making it a pie) there are other tart recipes, such as 186 (a herb tart) and 188 (a prune tart) where the maker is instructed to make a cover for the tart. We did make the tart into a pie, as this are more familiar to our eaters (and I happened to have some thawed puff pastry available).


1 quantity shortcrust pastry 100g sugar
250g cooking apples 50g raisins
50g butter 1/2 tsp cinnamon


  1. Roll out the pastry to approx. 4mm thickness and line a greased pie plate with it.
  2. Peel, core and grate the apples.
  3. Melt the butter in a pan, then add the grated apple. Fry the apple until it is warmed through.
  4. Add the sugar, raisins and cinnamon to the apple, and stir through.
  5. Pour the apple mixture into the tart shell, and smooth off.
  6. If you want to make a pie, roll out a pastry lid and place on top of the pie. Trim the edges and press the lid into the tart rim. Cut a small incision into the lid of the pie.
  7. Bake the tart or pie in a 180°C oven for around 30 minutes for a tart, or 45 minutes for a pie, until the pastry is golden.
  8. Serve hot or cold.
  9. Apple and raisin pie

One comment on “Apple Tart (with raisins)

  1. Whew! The translation had me wondering. It seems to read that one is to chop the cores “small” rather than the remainder of the apple. Might there be a textural difference between finely chopped apple and grated apple? Seems as if chopped might be preferable.


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