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French Plum Tart

Stew French plums with sugar, in the proportion of half to the weight of fruit. Put half a pound of plums and a quarter of a pound of sugar, with half a glass of water or red wine, into a stewpan; cover, and stew very gently until the stones can be taken away easily. Crush some of them, and put the kernels with the plums in the stewpan. Edge a dish with puff paste, put in the plums, etc., cover with a paste, bake, and serve hot. Time, three-quarters of an hour to bake. Probable cost, 1s. Sufficient for a small tart.