Custard Tart

Cover a tart-pan with puff-paste; stew some apples very soft, then rub them through a sieve, sweeten them to taste, and put them in the paste; make a custard with half a pint of cream or good milk; set it on to boil with a laurel-leaf, a bit of lemon-peel, and an ounce and a half of loaf-sugar; when it boils stir in the yolks of three eggs, stir till thick, and pour it over the apples. Beat the whites of ten eggs to a very stiff froth and spread it over the custard, sift fine sugar on to it, and bake in the oven for about twenty minutes. Marmalade or fruit tarts of any sort may be made in the same way.

Orange Tart

Pare off the rind, quarter and remove the core of a dozen and a half of China oranges; boil them in a little sugar and water about three minutes, and lay them on a sieve to drain. Take the juice that runs from them and the liquor they were boiled in and boil it to a syrup; put the oranges in for a minute or two, but without boiling them; then lay them in the shape of crust, which must be previously baked. Just before serving pour the syrup over the oranges.

Raspberry Tart A La Creme

Roll out some puff paste thin; line a pattypan with it; put in some fine ripe raspberries, and strew fine sugar over them; put on a lid of paste, and bake in the oven. When done enough cut it open and put in half a pint of cream well beaten with the yolks of two eggs and a little sugar.