1048. Cherry Tart

Line the sides of a dish with a good crust, strew in sugar, fill it with picked cherries, and put sugar at the top; red currants may be added if liked, cover with crust, and bake.

1049. Currant Tart

Line a dish with puff-paste, strew powdered sugar over the bottom of it, then put in alternate layers of currants carefully picked, and sugar, till the dish is full then cover and bake it.

The addition of raspberries or mulberries to currant tart is a great improvement.

1050. Damson Tart

Line a dish with a good crust, put in the fruit, and proceed the same as for any other fruit pie.

1051. Grape Tart

Take the youngest grapes before stones are formed, pick and scald them the same as currants, or gooseberries, and finish the same as other tarts. More sugar will he required than usual, on account of the extreme tartness of the fruit.

1052. Gooseberry (Green) Tart

Use either whole gooseberries, or make a marmalade of them with a good syrup, the last method is perhaps the best, as you can tell easily how sweet they are and ought to be; if made of marmalade the seeds ought to be taken out.

1053. Orange Tarts

Take some oranges, pare them very thin, soak them in water for two or three days, changing the water often, then boil them till they become soft and lose their bitterness; when cold cut a thick slice off the top and bottom, and the rest the thickness of a crown piece; line the tartlet-pans with puff paste, and fill them with layers of sugar and orange alternately.

1054. Pear Tart

Peel some pears carefully, cut them into quarters and remove the cores; if large and green boil them soft in a little water, simmering them in some rich syrup, and place them with the syrup in a dish lined with puff paste, cover and bake it.

1055. Quince Tart

Take a few preserved quinces, put an equal weight of syrup, made with sugar and water and preserve, into a preserving-pan; boil, skim, and then in the fruit; when somewhat clear, place the quinces in a tart-dish with puff-paste as usual. Cover, bake it, and when done lift the top gently, put in the syrup, ice it, and serve.

1056. Raspberry Tart

Line a dish with nice puff-paste, put in fruit and sugar, lay bars across, and bake.

1057. Raspberry Tart With Cream

Put some raspberries in a patty-pan lined with thin puff-paste, strew in some finely sifted sugar, cover with puff-paste, and bake it; when done, take off the top and pour in half a pint of, cream, previously mixed with the yolks of two or three eggs, and sweetened with a little sugar; then return the tart to the oven for five or six minutes.

1058. Rhubarb Tart

Take some stalks of a good size, remove the thin skin, and cut them in pieces four or five inches long, place them in a dish, and pour over a thin syrup of sugar and water, cover with another dish, and simmer slowly for an hour upon a hot hearth, or do them in a block-tin saucepan. Allow it to cool, and then make it into a tart; when tender, the baking the crust will be sufficient. A tart may be made by cutting the stalks into pieces the size of gooseberries, and making it the same way as gooseberry tart.

1059. Strawberry Tart

Put into a basin two quarts of the best scarlet strawberries picked, add half a pint of cold clarified sugar, the same quantity of Madeira, with the juice of two lemons, mix all well without breaking the strawberries, and put them into a puff paste previously baked; keep them very cool.

1060. Tartlets

Line several tartlet pans with a thin short paste, fill them with any preserve or sweetmeat you like, then with paste shred very fine (moulds made for this purpose do them much neater and more quickly) cross them; egg them, place them in a baking tin and bake them in a quick oven.