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Pasty of Fresh or Preserved Fruit

A pasty is distinguished from a pie or a tart, because it has pastry both under and above the fruit. It may be baked either with or without a plate. When no dish is used, roll the pastry out thin, and stamp it into a small round shape, spread the jam, or slice the fruit, upon half the round, and turn the other half over it. Moisten the edges with a little water, press them securely together, and bake the pasties in a moderate oven. Sprinkle powdered sugar over before serving. Time to bake, according to size. A pasty made of fresh fruit will require baking a little longer than one made of jam.