Apple Tart

Line a deep pie-tin with pastry, fill half full of apple sauce, and cover with quartered apples cooked until soft in lemon syrup. Sprinkle with claret and powdered sugar, bake, and serve cold.

Apple Cream Tart

Line a deep baking-dish with pastry and put in three cupfuls of peeled, cored, and quartered apples, the grated rind and juice of a lemon, three-fourths cupful of brown sugar, and a sprinkle of cinnamon or nutmeg. Bake until the apples are done, cool, and cover with whipped cream sweetened to taste and flavored with grated lemon peel.

Apricot Tart

Butter a pastry ring, line with paste and bake. Spread with marmalade, cover with apricots, sprinkle with sugar and maraschino, heat for a few minutes, and serve cold with the apricot syrup. Other fruits may be used in the same way.

Cherry Tart

Mix a cupful each of sugar and stoned cherries with one egg well-beaten with a teaspoonful of flour. Turn into a pie-tin lined with pastry, cover with narrow strips of crust, and bake. Other fruits may be used in the same way.

Chocolate Cream Tart

Grate a square of chocolate into a pint of milk and bring to the boil, sweetening to taste. Thicken with one tablespoonful of flour rubbed smooth with a little cold milk, take from the fire, add a table-spoonful of butter and the yolks of four eggs well, beaten. Line patty-pans with pastry, fill with the cream, and bake. Take from the oven, cover with meringue, and brown.

Fruit Tart

Line a deep pie-tin with pastry and bake, take from the oven, fill with fresh or stewed and sweetened fruit, and cover with a meringue made of the whites of three eggs beaten to a stiff froth and three tablespoonfuls of powdered sugar. Bake until brown and serve either hot or cold. Peaches, pears, plums, rhubarb, or other fruit may be used.

German Apple Tart

Line a shallow baking-pan with pastry and fill with peeled, cored, and sliced apples. Sprinkle with cinnamon and powdered sugar and bake for forty minutes in a moderate oven.

Gooseberry Tart

Simmer a pint of gooseberries until soft in a thick syrup. Line a pie-tin with pastry and put on a border of the paste about an inch wide. Press down lightly, fill with the gooseberries and cross the tart with narrow twisted strips of paste, moistening with cold water at each end to make them adhere. Bake for twenty minutes in a hot oven and serve very cold with whipped cream.

Grape Tart - I

Stem the grapes and cook in syrup until thick and soft, rub through a sieve and cool. Line pattypans with pastry, fill with the grapes, and bake. Cover with meringue or whipped cream if desired.

Grape Tart - II

Line a deep pie-tin with pastry, brush with thick syrup, and fill with white grapes. Sprinkle with six tablespoonfuls of powdered sugar and a wineglassful of white wine. Bake and serve either hot or cold. Other grapes may be used in the same way.