Invalid Fruit Tart
|Egg custard||1⁄4 Pint (Made From The Yolk Of The Egg)|
|Sponge cake piece||1 , 3 inch into 1 1/2 inch|
|Apple||1 , baked|
|Cherries||2 Tablespoon (To Decorate)|
|Angelica||2 Tablespoon (To Decorate)|
1 Sieve to remove the skin and core of the apple, while it is hot.
2 In the bottom of 2 sundae glasses, crumble the sponge cake
3 Add in custard while it is still warm, covering the sponge cake.
4 Allow to cool.
5 Prepare a meringue with the egg white and sugar.
6 Gradually fold in the sieved apple pulp.
7 Neatly pile on the sponge cake and custard.
8 Serve decorated with cherry and angelica.