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Sect. 2. Fruit Tarts

792. In using preserved fruits, it should be known that they are injured by the degree of baking required for the crust; those that have been done with their full proportion of sugar need no baking; and the crust should be baked in a tin shape, and the fruit afterwards added; or it may be put into a small dish or tart-pan, and the covers may then be baked on a tin cut out according to taste, and put in the fruit when ready. Bottled fruits must be treated like fresh fruit.