Gooseberry Cakes and Tarts

Prepare a tart paste (No. 149) with one pound of flour, three-quarters of a pound of butter, five ounces of powdered sugar, two whole eggs, three yolks, salt and lemon flavoring. Divide this paste into two parts and roll them out separately into oblong layers not too thin; roll one of these on the pin to unroll on a large baking sheet, cutting off the four sides evenly, and edge it with a small band of the paste laid on higher, forming a border of half an inch; prick the paste. Cook this flat till it is half done in a very slack oven, not allowing it to brown, then take it out and let get cold. Fill the hollow as high up as the border with blanched gooseberries without boiling, so that they remain whole; smooth them evenly and egg over the raised border. Roll the second flat on the rolling-pin and unroll it on top of the other; press down the edges, fastening them together, and egg the surface. Lay the baking sheet on top of another and push the two into a slack oven (the second one is to prevent the half-cooked paste from burning). When the top paste is well dried remove from the fire and glaze over with a thin layer of fondant flavored with lemon (No. 58); let get cold, then cut the cake into three and a half inch wide strips and these across in such a way as to obtain oblong pieces. Round tarts may be prepared in the same way.