Ripe Fruit Tarts (No. 30)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
filling
crust
icing
Instructions (10)
  1. Wash the fresh picked fruit and lay it in the dish with the centre highest.
  2. Add about a quarter of a pound of moist or loaf sugar (pounded) to a quart of fruit, or less if the fruit is quite ripe.
  3. Add a little water.
  4. Rub the edges of the dish with egg yolk.
  5. Cover the fruit with tart paste (No. 4), about half an inch thick.
  6. Press your thumb round the rim and close it well.
  7. Pare the edges round with a knife.
  8. Make a hole in the sides below the rim.
  9. Bake in a moderately heated oven.
  10. Ten minutes before it is done, take it out and ice it, and return it to the oven to dry.
Original Text
Ripe Fruit Tarts.—(No. 30.) Gooseberries, damsons, morrello cherries, currants mixed with raspberries, plums, green gages, white plums, &c. should be quite fresh picked, and washed: lay them in the dish with the centre highest, and about a quarter of a pound of moist or loaf sugar pounded to a quart of fruit (but if quite ripe they will not require so much); add a little water; rub the edges of the dish with yelk of egg; cover it with tart paste (No. 4), about half an inch thick; press your thumb round the rim, and close it well; pare it round with a knife; make a hole in the sides below the rim; bake it in a moderate-heated oven; and ten minutes before it is done, take it out and ice it, and return it to the oven to dry.
Notes
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