Brunswick Tart

Make a crust as for vol-au-vent; pare and core six or eight pippins or other juicy tart apples; put them in a preserving-kettle with a coffeecup of sifted sugar, the same of hot water, a gill of wine, and a small piece of lemon-peel; simmer slowly until the apples are tender. When cold, take them out of the kettle with a perforated skimmer, and lay them in the crust; make a custard of a pint of new milk, a quarter of a pound of sugar, the yolks of six eggs and the whites of three; stir in a farina boiler until it begins to thicken, then add a coffeecup of cream, and if not sweet enough, a little more sugar; stir until as thick as rich cream. When cold, pour it over the apples. Flavor with six peach leaves tied in a bunch, and boiled a few minutes in the custard. When sufficiently flavored, take them out.

Cranberry Tart

Pick and wash a quart of cranberries, put them over the fire in a preserving-kettle with a pint of water. When they begin to break, mash them with a potato-masher, and add a pound and a quarter of white or light-brown sugar, simmer them about ten or fifteen minutes, stirring them frequently. When done, pour them out to cool, make a puff paste crust, roll it out one-third of an inch in thickness, cover your pie-dishes, trim them round, notch the edges, and prick the bottom part only with a fork, and bake them in a quick oven; fill them with the cranberries just before they are wanted. Any other stewed fruit or sweetmeat may be used instead of the cranberries.

A French Tart

Roll out puff paste, cover a pie-dish with it, trim round and notch the edge; fill the crust with any small preserved fruits, jam or marmalade; cut out an ornament of leaves from the crust, lay it on the top, and bake half an hour in a quick oven.

Rhubarb Tart

Peel and cut in pieces a couple of dozen stalks of rhubarb, pour boiling water over it, drain it and put it over the fire in a preserving-kettle, with sugar enough to sweeten it; stew it about ten minutes (do not add any water), take it from the fire and stir in the grated rind of a lemon; make a crust, line your pie-dishes with it, fill them with the fruit, cross the top with strips of paste half an inch wide, bake in a quick oven twenty minutes, or until the crust is thoroughly done. Gooseberry tarts may be made in the same way.