Apricot Tart

Drain and press cooked dried or canned apricots through a coarse sieve, having 1 1/2 cups of apricot pulp. Add 2 tablespoons of orange juice. Pour into a baked pastry shell, and cover the entire surface with cooked apricots, cut side up. Place a blanched almond in the center of each apricot to simulate a pit. Melt any clear amber jelly and pour over the top to glaze. Jelly may be made of 1/2 cup of hot apricot juice to which has been added 1 teaspoon of gelatine soaked in 1 tablespoon of cold water. Cool somewhat before pouring over the fruit and set aside to become firm.

Apple Tart

Line a pie plate with flaky pastry. Fill with cold apple sauce. Peel and core 2 apples. Cut in quarters, then slice as thin as possible and arrange in rows around the pie on top of the apple sauce allowing each slice to overlap the preceding slice. Sprinkle with sugar and a little ground nutmeg and bake in a hot oven until the crust is baked and the apple slices tender. Melt 1/2 glass of jelly over hot water beating with a fork and if necessary add a little hot water. Pour over the top of the pie to glaze. Set aside to cool. This is a very attractive pie. The jelly can be made of the apple skins and cores left from the apple sauce. Cover with hot water and cook until skins are soft, then strain. Return to fire, cook about 10 minutes, add equal quantity of sugar and the juice of a lemon. To test, drop a little on a cold saucer if thick it is cooked enough.

Strawberry Tart

Bake a pastry shell. Cook one cup of strawberries with 1/2, cup of sugar. Strain and add 2 teaspoons of granualted gelatine which has been dissolved in 1 tablespoon of cold water. Fill the baked pastry shell, with fresh hulled strawberries. Pour the cooled strawberry mixture over the top and set aside to become firm. Garnish with whipped cream.