Marlborough Tarts

Author: Jane
Serves 12-16

2 unbaked pie shells	1 can sweetened condensed milk
1 large jar (50 oz.) applesauce	3 eggs
grated rind of one lemon	juice of 1 or 2 lemons

Mix well and pour into pie shells.
Bake at 350 degrees for about 1 hour or until the top sets and edges start to brown.
Allow to cool before cutting into 6-8 pieces per pie.

Notes and Variations

If using very small eggs (sold in 30-egg flats), use up to 5 eggs per batch.
Lemon rind may be omitted. Bottled lemon juice works okay.
Kathryn makes this with hand-mushed canned pears instead of the applesauce. This results in a somewhat chunkier pie (and is more work); our opinion is that it's generally an improvement.

Sources

Attributed to Countess Marieke van de Dal; passed along by Jane Lyn of Fenmere. This particular recipe certainly isn't period (although it's a feast favorite of ours); we've heard arguments back and forth about whether something similar might actually be that old.