To make different Sorts of Tarts

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (13)

For tart shells

butter them ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little crust all over ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]
the top one ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]
iceation crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

For tart filling

fine sugar at the bottom ↝ Sugar, NFS [Sugars and honey]
your plums ↝ Plums, raw [Fruits and Fruit Juices]
cherries ↝ Cherries, raw [Other fruits and fruit salads]
any other sort of fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]
sugar at top ↝ Sugar, NFS [Sugars and honey]
apples ↝ Apple, raw [Apples]
pears ↝ Pears, raw [Fruits and Fruit Juices]
apricot ↝ Apricots, raw [Fruits and Fruit Juices]

For mince pies

puff-paste

Instructions (7)

General Tart Baking

If you bake in tin-patties, butter them, and you must put a little crust all over, because of the taking them out.
If in china, or glass, no crust but the top one.
Lay fine sugar at the bottom, then your plums, cherries, or any other sort of fruit, and sugar at top.
Then put on your lid, and bake them in a slack oven.

Mince Pie Baking

Mince pies must be baked in tin-patties, because of taking them out, and puff-paste is best for them.

Sweet Tart Baking

All sweet tarts the iceation crust is best; bake as you fancy.

Apple, Pear, Apricot Tarts

Make thus: apples and pears, pare them, cut them into quarters, and core them; put the quarters across again, let them on in a sauce-pan with just

Original Text

To make different Sorts of Tarts.
IF you bake in tin-patties, butter them, and you must put a little crust all over, because of the taking them out; if in china, or glass, no crust but the top one. Lay fine sugar at the bottom, then your plums, cherries, or any other sort of fruit, and sugar at top; then put on your lid, and bake them in a slack oven. Mince pies must be baked in tin-patties, because of taking them out, and puff-paste is best for them. All sweet tarts the iceation crust is best; bake as you fancy. You have the receipts for the crusts in this chapter. Apple, pear, apricot &c. Make thus: apples and pears, pare them, cut them into quarters, and core them; put the quarters across again, let them on in a sauce-pan with just

Notes

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