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Classic
Cook Books
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page 144
apricots, the beaten crust is looked upon as the most proper; but that is
submitted to your own particular fancy.
To make Apple Tart, or Pear Tart.
Pare them first, then cut them into quarters, and take the cores out; in the
next place cut each quarter across again; throw them so prepared into a
sauce-pan, with no more water in it than will just cover the fruit; let them
simmer over a slow fire till they are perfectly tender. Before you set your
fruit on the fire, take care to put a good large piece of lemon-peel into the
water. Have the patty-pans in readiness, and strew fine sugar at the bottom;
then lay in the fruit, and cover them with as much of the same sugar as you
think convenient. Over each tart pour a tea-spoonful of lemon-juice, and three
spoonfuls of the liquor in which they are boiled. Then lay the lid over them,
and put them into a slack oven.
If the tarts be made of apricots, you must neither pare them, nor cut them,
nor stone them, nor use lemon-juice, which is the only material difference
between these and other fruit.
Observe, with respect to preserved tarts, only lay in the preserved fruit and
put a very thin crust over them, and bake them as short a time as possible.
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