Apple Tarts with Candied Oranges

American an apple pie? Well, no not really.

Apple pie, and even apples, are an English contribution to the American table. Apples are not indigenous to North America and the seeds were brought by the first settlers.

This recipe comes from Shakespeares time and adds candied orange peel with apples for a surprisingly modern tasting but very traditional holiday apple pie.

1. Bring the orange juice, 2 tablespoons of the sugar, and 1 tablespoon of the orange peel to a boil. Simmer for 3 to 5 minutes, or until slightly thickened.

2. Toss the apples with the remaining 2 tablespoons sugar, the honey, cinnamon, ginger and butter.

3. Preheat the oven to 375° F.Roll out the puff pastry 1/8 inch thick on a floured work surface. Press the remaining orange peel into the dough. Cut the dough into four 4 by 5-inch rectangles and place on a greased or parchment-lined baking sheet. Lay the apple slices in a tight row in the center of the dough and pinch up the sides of the dough to form the edge crust. Brush the dough with the egg. Brush the apples with the glaze and bake for 25 minutes, or until the crust is golden brown and the apples are tender.

© Francine Segan, Shakespeares Kitchen: Renaissance Recipes for the Contemporary Cook (Random House, 2004)