Preserve Tarts

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

For the fruit filling

just as much water as will barely cover them ↝ Water, tap [Tap water]
a good piece of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
your fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]
fine sugar ↝ Sugar, NFS [Sugars and honey]
a tea spoonful of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
three tea spoonfuls of the liquor them were boiled in

For the pastry

your patties ↝ Chicken patty, frozen, cooked [Poultry Products]
your preserved fruit ↝ Jams, preserves, marmalades, sweetened with fruit juice [Sweets]
a very thin crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]
a large patty the size you would have your tart ↝ Chicken patty, frozen, cooked [Poultry Products]
your sugar-crust ↝ Sugar, NFS [Sugars and honey]
roll it as thick as a halfpenny ↝ Sugar, NFS [Sugars and honey]
butter your patties ↝ Butter, stick, unsalted [Dairy and Egg Products]
Shape your upper-crust on a hollow thing on purpose, the size of your patty, and mark with a marking-iron for that purpose in what shape you please, to be hollow and open to see the fruit through
what fruit you please ↝ Kiwi fruit, raw [Other fruits and fruit salads]

Instructions (26)

Cooking the fruit

Put fruit in water, just enough to barely cover them.
Simmer on a slow fire until the fruit is tender.
Add a good piece of lemon-peel to the water with the fruit.

Assembling and baking tarts (general)

Have your patties ready.
Lay fine sugar at the bottom of the patty.
Add the cooked fruit.
Add a little sugar on top, at your discretion.
Pour over each tart a teaspoonful of lemon-juice.
Pour over each tart three teaspoonfuls of the liquor they were boiled in.
Put on the lid.
Bake them in a slack oven.

Apricot variation

Prepare apricots the same way as other fruit, but do not use lemon.

Preserve tarts

For preserve tarts, lay in your preserved fruit.
Put a very thin crust on top.
Bake them as little as possible.

Making nice tarts with separate crust

To make nice tarts, use a large patty the size you want your tart.
Make your sugar-crust and roll it as thick as a halfpenny.
Butter your patties and cover them with the rolled crust.
Shape your upper-crust on a hollow form, the size of your patty.
Mark the upper-crust with a marking-iron in any desired shape, ensuring it is hollow and open to see the fruit through.
Bake the shaped crust in a very slack oven, just enough to make it crisp without discolouring.
When the crust is cold, carefully remove it.
Fill the baked crust with your chosen fruit.
Lay on the lid (presumably another piece of crust or pastry).
The tart is then done.
If the tart is not sugar-coated, the sweet meat is not worse and it looks genteel.

Original Text

PLAIN and EASY.
just as much water as will barely cover them, let them simmer on a slow fire just till the fruit is tender; put a good piece of lemon-peel in the water with the fruit, then have your patties ready. Lay fine sugar at bottom, then your fruit, and a little sugar at top; that you must put in at your discretion. Pour over each tart a tea spoonful of lemon-juice, and three tea spoonfuls of the liquor them were boiled in; put on your lid, and bake them in a slack oven. Apricots do the same way, only don't use lemon.
As to preserve tarts, only lay in your preserved fruit, and put a very thin crust at top, and let them be baked as little as possible; but if you would make them nice, have a large patty the size you would have your tart. Make your sugar-crust, roll it as thick as a halfpenny; then butter your patties, and cover it. Shape your upper-crust on a hollow thing on purpose, the size of your patty, and mark with a marking-iron for that purpose in what shape you please, to be hollow and open to see the fruit through; then bake your crust in a very slack oven, not to discolour it, but to have it crisp. When the crust is cold, very carefully take it out, and fill it with what fruit you please, lay on the lid, and it is done; therefore if the tart is not sugar, your sweet meat is not the worse, and it looks genteel.

Notes

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