Lay a band of fine paste round the rim of a tart-dish, fill it with any kind of fruit mixed with a moderate proportion of sugar, roll out the cover very evenly, moisten the edges of the paste, press them together carefully, and trim them off close to the dish; spread equally over the top, to within rather more than an inch of the edge all round, the whites of three fresh eggs beaten to a quite solid froth, and mixed quickly at the moment of using them, with three tablespoonsful of dry sifted sugar.
* Or, instead of these, fasten on it with a little white of egg, after it is taken from the oven, some ready-baked leaves of almond-paste (see page 263), either plain or coloured.
† The limits to which we are obliged to confine this volume, compel us to omit many receipts which we would gladly insert: we have, therefore, rejected those which may be found in almost every English cookery book, for such as are, we apprehend, less Known to the reader: this will account for the Small number of receipts for pies and fruit tarts to be found in the present chapter.
Put the tart into a moderately brisk oven, and when the crust has risen well, and the icing is set, either lay a sheet of writing-paper lightly over it, or draw it to a part of the oven where it will not take too much colour. This is now a fashionable mode of icing tarts, and greatly improves their appearance. Bake half an hour.