The final course of sweets includes Ein Epffel Turten - an apple torte

This is very good and VERY EASY! The recipe for the dough is given in the first recipe in this chapter, a fig tart, with the note that this dough may be used for all sorts of Turten. It includes only flour, butter, and egg yolks, resulting in a rich and beautifully golden dough. The addition of the eggs, and by working the dough just a little I obtained a texture very similar to a modern German Mu:erbeteig. It is a crumb texture, not flaky and brittle like a modern pie crust, but more like shortbread. It combines very well with the apples.

I looked into using one of the older varieties of apples, but was only able to locate Lady Apples. They are tiny and pricey. I found Granny Smiths to be a bit crisper (more watery, less likely to thicken) but I like the tartness they have. This tart is fairly simple if you don't overwork the dough, and very tasty. I think it would be a great addition to a feast menu.

Von allerley Turten.
I.
Nim{m} Feigen/ vn{d} schneid sie klein/ thu kleine schwartze Rosein/
die sauber auszgewaschen seyn/ darvnter/ machs in ein Turten
eyn/ vnd thu ein wenig Butter daru:eber/ lasz backen/ es sey
im Ofen oder in der Turtenpfannen. Und wenn du wilt ein
Turten machen/ so nim{m} Eyerdotter vnd Butter/ thu es vnter
das Mehl/ vnd mach ein Teig darausz/ treib jn du:enn ausz/ vnnd schneidt jhn
fein rundt/ vnnd saltz jhn. Vnnd ein solchen Teig kanstu zu allerley Turten
brauchen.

6. Nim{m} Epffel/ schel vnnd hack sie klein/ schweisz sie in Butter/ gib gestossenen
Zimmet/ Zucker/ vnd schwartze Rosein/ darvnter/ ru:ers wol ducheinander
so wirt es ein gute Fu:ell.

Tortes
I.
Take figs/ and cut them small/ do small black raisins/
that are washed clean/ thereunder/ make in(to) a torte/
and do a little butter thereover/ let it bake/ be it
in the oven or in a tortepan. And if you want to make
a torte/ so take egg yolkes and butter/ do it under
the flour/ and make a dough therefrom/ roll it out thin/ and cut it
well round and salt it. And such a dough you may use for all sorts of tortes.

6. Take apples/ peel and chop them small/ sweat them in butter/ add
crushed cinnamon/ sugar/ and black raisins/ thereunder/ stir it together/
so it is a good filling.

My interpretation

For the crust:
1 cup flour (unbleached, preferably whole wheat pastry flour)
2 1/2 oz butter, unsalted
2 egg yolks (if too thick beat with a little water)
pinch of salt

Sift your flour, and cut in the butter, then add the egg yolks to make a pastry, it is ok to work it a little. On a floured pastry cloth roll it out thinly, and sprinkle with salt. Transfer it to a baking sheet, an trim the edges round. This pastry is similar to a shortbread, or a German Mu:erbeteig. It will have crumb rather than flake texture as it is not supposed to be a flaky pie crust type dough.

For the filling
4 apples (try for granny smith, at least it has some flavor, don't bother with red delicious)
1 oz butter
large pinch cinnamon
2 T sugar, more if you like it sweet, but this lets the apple flavor dominate
2 T raisins

Peel and finely chop the apples, sweat in butter, till they soften and produce some juices, stir in sugar, cinnamon, and raisins. Pile into center of crust, pull crust up to contain most of filling (leave a hole in the center (like a volcano) for steam to escape.

Start at 425 for 10 minutes, then reduce to 350 for another 30 minutes or until done.