Different Sorts Of Tarts

In the eighteenth chapter of the first part of this work we have given sufficient directions for making of puff paste for tarts, and also the method of making tarts as well as pies ; what we have therefore here to mention concerns only tarts and puffs of the smaller kind. If you make use of tin patties to bake in, butter them, and put a little crust all over them, otherwise you cannot take them out; but if you bake them in glass or china, youthen need use only an upper crust, as you will not then want to take them out when you send them to table. Lay fine sugar at the bottom, then your cherries, plumbs or whatever sort you may want to put in them, and put sugar at the top. Then put on your lid, and bake them in a slack oven. Mince-pies must be baked in tin-patties, because of taking them out, and puff paste is best for them. Apples and pears, intended to be put into tarts, must be pared, cut into quarters, and cored. Cut the quarters across again, set them on a saucepan with as much water as will barely cover them, and let them simmer on a slow fire just till the fruit be tender. Put a good piece of lemon peel into the water with the fruit, and then have your patties ready. Lay tine sugar at the bottom, then your fruit, and a little sugar at top. Pour over each tart a tea-spoonful of lemon juice, and three tea-spoonsful of the liquor they were boiled in. Then put on your lid, and bake them in a slack oven. Apricot tarts may be made the same, excepting that you must not put in any lemon juice When you make tarts of preserved fruits, lay in your fruit, and put a very thin crust at top. Let them be baked but a little while; and if you would have them very nice, have a large patty, the size of your intended tart. Make your sugar-crust, roll it as thin as a halfpenny, then butter your patty and cover it. Shape your upper crust on a hollow thing made on purpose, the shape of your patty, and mark it with a marking-iron for that purpose, in what shape you please, that it may be hollow and open to show the fruit through it. Then bake your crust in a very slack oven, that you may not discolour it, and have it crisp. When the crust is cold, very carefully take it out, and fill it with what fruit you please. Then lay on the lid, and your business will be done.

Currants, Cherries, Gooseberries, And Apricot Tarts

Currants and raspberries make an excellent tart, and do not require much baking. Cherries require but little baking. Gooseberries, to look red, must stand a good while in the oven. Apricots, if green, require more baking than when ripe. Preserved fruit, as damsons and bullace, require but little baking. Fruit that is preserved high, should not be baked at all; but the crust should first be baked upon a tin of the size the tart is to be. Cut it with a marking-iron or not, and when cold take it off, and lay it on the fruit.

Rhubarb Tarts

Take the stalks of the rhubarb that grows in the garden, peel it, and cut it into the size of a gooseberry, and make it as gooseberry tart.