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Tarts

Fruit Tarts.

In making fruit tarts put sugar over the fruit to make it shrink, and take care the oven to be not too slack, so that the dome of paste may not fall with the fruit and get "sad." Tart - Rhubarb. For Sauce, see Apple Pie, and Rhubarb Jelly recipes. Tart - Strawberry Tart of fresh Fruit. (Mrs. Caswell.) Put short crust in a round, flat tin, turning up edges like a wall to keep in the syrup. Fill with dry uncooked rice only to keep in shape, the rice to be on a paper which will lift out. Bake it.

The fresh strawberries must be scalded in syrup, and the syrup reduced.. Pop in the strawberries and syrup when the tart is ready to serve. (You can use up the rice for something else afterwards.) Tartlets - Lady Abbess's.

Blanch and pound 4 ozs. of best Jordan almonds with a little orange-flower water. Add 2 ozs. of fresh butter and the same of sifted sugar. Mix well and bake in small patty pans lined with pastry; bake in a quick oven.

When cold, dish with a little preserve in each.

Tartlets - Cream. (Sherwood.) Line some small tartlet pans with a light puff-paste, and into each put 2 or 3 teaspoonfuls of apricot jam. Just before putting into the oven, fill them up with the following custard, previously made and added cold: Take ¼ pt. of cream, and let it boil. Take 3 yolks of egg, and 2 only of their whites. Beat them well and add by degrees a tablespoonful of flour, beating all the time, so that flour and eggs are thoroughly well mixed. Add the boiling cream to the mixture, still beating all the time. Sweeten to taste (about 2 teaspoonfuls sugar), and let all stand till cold. Bake the tartlets 20 minutes. Dish very hot.

Tartlets - "Diplomatic." (Cataldi.) Line some tartlet pans with short crust, and have ready the following custard (to make 8 or 10 tartlets): - The yolks of 3 eggs, 3 teaspoonfuls of potato flour or of ground rice, 21/2 tablespoonfuls of sugar, and a teaspoonful of sugar which is flavoured with vanilla or with 2 bitter almonds bruised and pounded. Mix all these well together, then add ³¼ pt. of cream and mix it also well again. Then boil it. 3 After boiling add a piece of butter the size of a nut, and mix it carefully and thoroughly well in. Then fill the tartlet pans with the mixture. Bake the tartlets, and afterwards ice them with vanilla-flavoured sugar, and to ornament the tartlets put a cherry and 4 diamond shapes of angelica and candied peel, as leaves round it at the top of each.

They are very good, and look pretty.

Tipsy Cake.

Bake a sponge cake in a Baba mould. Stick it all over with almond spikes; soak it in a wineglassful of sherry; put preserve in centre if you like; cover with thick custard, and cover the custard with Italian Cream, No. 1 (see Cream), and serve in a trifle dish. Trifle.

First put on a dish a layer of ratafia drops and macaroons mixed, then a layer of sponge cake, ¹½ in. thick, soaked 2 hours in a wineglassful of sherry; cover with apricot jam, the jam with custard, the custard with Italian Cream, No. 1 (see Cream). Serve in a glass dish.

Mrs. John Wood's "trifle" is rather different.

This is her recipe: Sponge cakes sliced laterally, jam spread on one side only of each slice - half yellow jam (apricot), half green (plums), or red (strawberry) - but have two kinds of jam. Pile the slices of cake on each other till the dish is full, then soak it in sherry and brandy (equal parts), cover with an almond custard, and cover the custard again with whipped cream, sweetened and flavoured. Scatter over all many-coloured "hundreds and thousands" - harlequin comfits.

Some use ratafia drops alternately with jam - spread cake, and it adds more flavour; then you need no almonds in the custard. "Tutti Frutti." (Eglingham Hall. 1886.) Any fresh ripe fruit you can get. If apricots, pears, peaches or pineapple slices, cut each in halves or quarters, and stew till tender in syrup of sugar and water. Other ripe fruit may be put raw overnight in a strawberry or a raspberry or noyau syrup. If pineapple is used, pare it first. "Whips." (See under Cream - Italian Cream, No. 2.) %