Home › The Principles of Cookery › Preserved Fruit in Pastry

Preserved Fruit in Pastry

Preserved fruits ought not to be baked long; indeed, those that have been preserved with their full proportion of sugar require no baking. Bake the crust in a tin shape, and add the fruit afterwards; or put the fruit in a small dish or tart pan, and bake the covers on a tin, cut according to taste.