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TART, FRUIT (English way)

Spread some puff-paste over the table with a rolling-pin; cut a piece the size of the dish. and out of the trimmings cut some strips; brush the edge of the dish with dorure, and stick the strips on it: then put the fruit into the dish with some sugar and a little water; roll the paste on the rolling-pin, and lay it over the fruit. Before you put the paste on, brush the strips with some beaten egg to make it stick. When you have trimmed the dish all round, brush some white of egg over the tart, and sift some sugar over it: then dip the paste-brush into water, and shake it over the tart. Bake it properly, and serve up cold. Apples, however, are an exception, as they are better hot. Instead of brushing the tart with white of egg only, you may use yolk and white beaten together, which is called dorure, and should be borne in mind. When this has been done, take a small knife and ornament the paste with figures according to your fancy; then put the tart in the oven, and if it begins to have too much colour cover it with paper. When done, spread over it some fine sugar through a sieve, replace it in the oven to dry the sugar, and with the red salamander glaze the tart of a bright colour. You must prepare all kinds of fruit in the same way; if you use the paste for tarts, the strips are not essential.