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Jam Tart, Open

Make some pastry, as directed for JAM PATTIES, or as follows. Rub six ounces of butter into the same quantity of dried and sifted flour. Add a pinch of salt, half a tea-spoonful of baking-powder, a tea-spoonful of pounded sugar, and make it up into a smooth paste with the yolk of an egg beaten up with a little cold water (about a quarter of a pint will be required). Roll out the pastry to the thickness of a quarter of an inch. Butter an ornamented tart-pan and line it with the pastry. Trim the edges neatly, and prick a few holes in the bottom with a fork. Bake in a moderate oven until lightly browned, then take the tart out, let it cool a little, spread the jam on it, and ornament the top with a few leaves or stars of pastry which have been baked separately. Time, about half an hour to bake. Probable cost, 10d. Sufficient for three or four persons.