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Raspberry Tart

Fill a pie-dish with picked raspberries, or, if preferred, with equal portions of raspberries and red currants. Line the edges of the dish with pastry, strew sugar over the fruit, and cover it with pastry rolled out to the thickness of a quarter of an inch. Ornament the edges, and bake the tart till the pastry is done enough. When cold sift powdered sugar over the top, and serve. Raspberry tart is not very often served hot. When a superior one is required, bake the tart till the pastry is done enough. Take it out of the oven, gently lift up the cover, and pour over the fruit a rich custard made with half a pint of cream which has been beaten up with the yolks of two eggs. Lay the cover again on the dish, and return it to the oven for five minutes. Sift powdered sugar over the top, and serve hot or cold. Time to bake, three-quarters of an hour for a moderate-sized tart.