Spread on a baking-sheet a layer of foundation paste eight inches in diameter; wet the edges of this crust using a brush, and lay on the center a spherical shaped pad, four and three-quarters in diameter and two and one-half high, made of paper and wrapped in slices of fat pork. Cover this pad with an upper layer of paste made with puff-paste clippings, fasten the upper and lower crusts together by pressing them down with the thumb, and cut away the surplus paste with the tip of a small knife, following the outlines of the lower crust. Moisten the edges of the crust and place it on a band of six-turn puff paste (No. 147), an inch and a half wide by twenty-six inches long, and three-eighths of an inch thick; cut off the ends on the bias, wet them slightly and fasten them together with the finger; channel the band lightly, decorate the dome with leaves cut from the paste, egg the surface, also the band, and bake the tart for thirty to forty minutes in a well heated. but not too hot oven. After removing the tart from the fire, cut the dome at the base so as to remove the pad; it is now ready to fill.

Fig 101.