Roll out one-half pound of rich puff paste, cut it into rounds about two and one-half inches in diameter, dampen the edges with water, pinch the paste so that it will assume shapes like three-cornered hats, put a small tin of the same shape inside each tart and bake lightly in a moderate oven. Remove them when done, brush over the paste with egg and glaze, pipe around the sides both inside and out, fill up with small squares of any kind of jelly, over this place a heap of well-whipped cream, pipe over this again, and serve.

Lemon Tart

Butter a pie-dish and line it with a rich paste; slice five lemons thin, place them in the dish, dredge over one tablespoonful of flour, put in one breakfast cupful of sugar and pour in one pint of water. Cover the pie with a top of the same paste, moistening it round the edges and trimming neatly, place it in a brisk oven and bake for nearly an hour. When cooked dust powdered sugar over the tart, and serve.

Meringue Tarts

Have in readiness some tarts made of any preserved fruit or jam. Meanwhile whisk the whites of two eggs to a froth, adding slowly four ounces of sugar and a little lemon or vanilla flavoring; pour it over the tart to about one inch in thickness, smoothing it with a knife, put the tart in the oven for a few minutes to color slightly the meringue, and serve. It may be served either hot or cold, as preferred.

Peach Tart

Line a pie-dish with puff paste, put twelve half peaches at the bottom, dust over with two or three tablespoonfuls of finely-powdered sugar, pour over one-half wine-glassful of any white wine; over this put six chopped apples, and one breakfast cupful of rich custard flavored with noyau, cover with more paste, put a piece of paper over that, and bake in a moderate oven. When done, spread the top over with two well-whipped whites of eggs, mixed with one tablespoonful of powdered sugar; over this arrange preserved cherries and imitation leaves cut out of angelica, arranging them according to fancy. Place the pie in the oven for a few minutes so as to set the egg, and it is then ready for serving; or it may be served cold.

Pear Tart

Core and peel a dozen or so of cooking-pears, fill up the cavity with sponge-cake soaked in sherry wine, place them in a pie-dish, pour over a liquor glassful of orange-flower water, sprinkle over a good supply of sugar, about half fill the dish with cold water, cover over the top with puff paste, glaze the surface, and bake in a moderate oven. Serve either hot or cold.

Pineapple Tarts

Peel and cut into fine slices a medium-sized pineapple, lay them in a basin and mix in with them three ounces of powdered loaf sugar; line a pie-dish with paste, spread over it a tablespoonful of apple-sauce, and arrange the pineapple on top; take three ounces more of paste, roll it out lengthwise two feet long, and fold carefully in two so as to form a very narrow strip, roll a trifle more until about thirty inches long by about one inch wide, and pare off both sides evenly, so as to make it exactly one inch in width. Moisten the edge of the pie with beaten egg, and place the strip around fastening the ends together one over the other, glaze the top of the strip with beaten egg, place the pie in a moderate oven and bake for fifty minutes. Remove to the door, dredge the pie well with powdered sugar, and return it to the oven for a few minutes to let the sugar melt, and spread evenly over the top two ounces of sweet jelly, and serve.

Plum Tart

Peel five dozen black plums and arrange in a tart-dish in layers, sprinkling over each layer with a little caster-sugar; the stones are not to be removed. Make a border of short paste round the rim of the dish and cover it with a flat of the paste. Ornament the tart, brush it over with a little water and sprinkle it over with some caster-sugar. Put in a moderate oven and bake.

Raspberry Tart

Line a flat dish with a rich paste; over this spread twelve ounces of apple marmalade, place a strip of paste round the rim and bake in a moderate oven for thirty minutes. Remove the tart to the door of the oven, sprinkle it over plentifully with powdered sugar, push it back into the oven, close the door and bake for about two minutes to melt the sugar. Remove it, let it get cold, scoop out with a spoon about half of the apple, fill it up with one and one-half pints of well-cleaned and carefully-picked raspberries, spread the top over with two ounces of apple jelly, and serve cold.

Raspberry Tarts With Cream

Butter some rather large patty-pans and line them with a thin layer of puff paste. Pick the raspberries over carefully to remove all the stems, etc., place them in the pans, sprinkle with sugar and cover with paste, trimming it off neatly round the edges. Bake the tarts in a quick oven. Beat the yolks of three eggs with one-half pint of cream and sweeten slightly with sugar. When the tarts are cooked lift the covers, pour in the cream and place them in the oven for seven or eight minutes longer. The tarts may be served either hot or cold.

Strawberry Tart

Turn one pound of crushed loaf sugar into a preserving-pan with one-fourth pint of water, and boil it to a syrup. Put the whites of two eggs into the syrup and re-remove the scum off the top until only the foam arises. Pick the tops off one quart of strawberries, put them in the syrup and boil them until they look clear. Butter a tart-dish, line it with a short paste and bake it. When the paste is done, pour the stewed strawberries into it, and serve.