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I‘aste for Tarts.— Tuff-Paste.
cherries, or any other sort of fruit, and sugar, at top;
put on your lid, and bake them in a slack oven. Mince-
pies must be baked in tin patties, because of taking
them out, and puff-paste is best for them. For sweet
tarts the beaten crust is best; but as you fancy. See
the receipt for the crust in this chapter. Apple, pear,
apricot, Xc. make thus : apples and pears, pare them,
cut them into quarters, and core them ; cut the quarters
across again, set them on in a saucepan, with just as much
water as will barely cover them ; let them simmer on a
slow fire till the fruit is tender; put a good piece of le-
mon-peel in the water with the fruit, then have your
patties ready. Lay fine sugar at bottom, then your fruit,
and a little sugar at top; that you must put in at your
discretion. Pour over each tart a tea-spoonful of lemon-
juice, and three tea-spoonfuls of the liquor they were
boiled in; put on your lid, and bake them in a slack
oven. Apricots do the same way, only do not use lemon.
As to preserved tarts, only lay in your preserved fruit,
and put a thin crust at top, and let them be baked as
little as possible ; but if you would make them very nice,
have a large patty, the size you would have your tart.
Make your sugar crust, roll it as thick as a halfpenny ;
then butter your patties, and cover it. Shape your up-
. per crust on a hollow thing on purpose, the size of the
patty, and mark it with a marking-iron in what shape you
please, to be hollow and open to see the fruit through ;
then bake the crust in a very slack oven, not to discolour
it, but to have it crisp. When the crust is cold, very care-
fully take it out, and fill it with what fruit you please ;
lay on the lid, and it is done ; therefore, if the tart is
not eat, your sweetmeat is not the worse, and it looks
.genteel.
Paste jot Tarts. One pound of flour, three quarters
of a pound of butter, mix up together, and beat well with
a rolling-pin.
Puff-Paste. Take a quarter of a peck of flour, rub in
a pound of butter, very fine, make it up in a light paste
