Tarten Afal â Pwdin Gwaed

Makes one tart (6 generous servings) (serving a crowd?)

9" deep dish pie shell
8 oz tart apples, Granny Smiths preferred
3 eggs
1 cup milk
½ teaspoon salt
5 oz black pudding, cut into ¼" slices
dash pepper

Special equipment

baking sheet


Place baking sheet in the oven and preheat to 425°.

Peel, core, and slice the apples. Arrange the slices in the bottom of the shell, making concentric circles, working toward the center. In a medium bowl, beat the eggs; whisk in the milk, salt, and pepper. Pour the batter over the apples. Place the pie on the baking sheet and bake 10-15 minutes until the begins to brown. Reduce the heat to 350° F. Arrange the pudding slices on the top and continue baking until a toothpick inserted in the center comes out clean, about 40 minutes. Cover with foil if the pie browns too quickly.


Historically, this is a Percheron recipe (Can you say, “Tarte de Boudin Noir aux Pommes”?) borrowed from some Norman in-law and translated into Cymric. A light repast with the surprising combination of blood sausage and apples, this dish Sigal says is a specialty of the town of Mortagne-au-Perche.

This may need some experimentation. As served the tarts were far too salty, so the recipe here calls for half as much salt. Have we reduced it enough, or was the saltiness just a measuring error in quantity cookery?


As is our practise, we also make a few tarts sans the black pudding for our vegetarian patrons. For the same reason, when using prepared pie shells, we make certain to purchase those that are made without animal fats. That means Mrs Smiths brand, not Pet-Ritz.

First served: Beltane 1994
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Last modified: © April 1995