Raspberry Tart With Cream

Having rolled out some thin puff paste, lay it in a pattypan; lay in some raspberries, and strew over them some very fine sugar. Put on the lid, and bake it, cut it open, and put in half a pint of cream, the yolks of two or three eggs well beaten, and a little sugar. Let it stand till cold before it is sent to the oven.

Almond Tarts

Having blanched some almonds, beat them very fine in a mortar, with a little white wine and some sugar (a pound of sugar to a pound of almonds) some grated bread, a little nutmeg, some cream, and the juice of spinach to colour the almonds green. Bake it in a gentle oven ; and when it is done, thicken it with candied orange or citron.

Green Almond Tarts

Take some almonds off the tree before they begin to shell; scrape off the down with a knife; have ready a pan with some cold spring water, and put them into it as fast as they are done. Then put them into a skillet, with more spring water, over a very slow fire, till it just simmers. Change the water twice, and let them be in the last til! they begin to be tender. Then take them out, and put them on a clean cloth, with another over them, and press them to make them quite dry. Then make a syrup with double refined sugar, put,them into it, and let them simmer a little. Do the same the next day, put them into a stone jar, and cover them very close, for, if the least air comes to them, they will turn black. The yellower they are before they are taken out of the water, the greener they will be after they are done. Put them into the sugar crust, put the lid down close, and let them be covered with syrup. Bake them in a moderate oven.

Orange Tarts

Take a Seville orange, and grate a little of the outside rind off it; squeeze the juice of it into a dish, throw the peels into water, and change it often for four days. Then set a saucepan of water on the fire, and when it boils, put in the oranges ; but mind to change the water twice to take out the bitterness. When they are tender, wipe them very well, and beat them in a mortar till they are fine. Then take their weight in double refined sugar, boil it into a syrup, and skim it very clean : put in the pulp, and boil it altogether till it is clear. Let it stand to be cold, then put it into the tarts, and squeeze in the juice. Bake them in a quick oven. Good tarts are made with conserve of oranges.

Chocolate Tarts

Rasp a quarter of a pound of chocolate, a stick of cinnamon, add some fresh lemon peel grated, a little salt, and some sugar: take two spoonsful of fine flour, and the yolks of six eggs well beaten, and mixed with some milk. Put all these into a stewpan, and let them be a little over the fire : add a little lemon peel cut small, and let it stand to be cold. Beat up the whites of eggs enough to cover it, and put it in puff paste. When it is baked, sift some sugar over it, and glaze it with a salamander.

Angelica Tarts

Take some golden pippins or nonpareils, pare and core them; take the stalks of angelica, peel them, and cut them into small pieces; apples and angelica,ofeach an equal quantity. Boil the apples in just water enough to cover them, with lemon peel and fine sugar. Do them very gently till they are a thin syrup, and then strain it off. Put it on the fire, with the angelica in it, and let it boil ten minutes. Make a puff paste, lay it at the bottom of the tin, and then a layer of apples and a layer of angelica till it is full. Bake them, but first fill them up with syrup.