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Plum Tart

Line the edge of a tart-dish with puff-paste or with good short crust. Fill the dish with plums, and sprinkle a little moist sugar over them. The quantity of sugar required will depend upon the quality of the plums. Cover the dish with pastry, bake in a moderate oven, and serve the tart hot or cold. The appearance of the tart will be improved if it is glazed. To do this, take it from the oven before it is quite done enough. Brush it over with white of egg which has been whisked to a froth, and cover with finely-sifted sugar. Sprinkle a few drops of water over it, and return it to the oven to set the glaze. Or, before putting it in the oven, brush it quickly with cold water and sprinkle white sugar upon it. Probable cost, 1s. for a moderate-sized tart.