144 Art of Cookery * 
To make different forts of tarts . 
If you bake in tin-patties, butter them, and you mu ft put a 
little cruft all over, becaufe of the taking them out; if in china^ 
or glafs, no cruft but the top one. Lay fine fugar at the bottom*; 
then your plums, cherries, or any other fort of fruit, and fugar 
at top; then put on your lid* and bake them in a flack oven.* 
Mince pies* mufLbe baked in tin-patties, becaule taking them 
out, and puff-pafte is heft for them. All fweet tarts the beateii 
cruft is beft; but as you fancy. You have the receipt for the 
cruft in this chapter. Apple, pear, apricot, &c, make thus ; 
apples and pears, pare them, cut them into quarters, and core 
them ; cut the quarters acrofs again, fet them on in a fauce-paii 
with juft as much water as will barely cover them, let them 
fimmsr on a flaw fire juft till the fruit is tender; put a good 
piece of lemon-peel in the water with the fruit, then have your 
patties ready. Lay fine fugar at bottom, then your fruit, and a 
little fugar at top; that you muft put in at your diferetion. 
Pour over each tart a tea-fpoonful of lemon juice, and three 
tea-fpoonfuls of the liquor they were boiled in ; put on your 
lid, and bake them in a flack oven. Apricots do the fame 
way only do not ufe lemon. 
As to preferved tarts, only lay in your preferved fruit, and put 
a very thin cruft at top, and let them be baked as little as poffible; 
but if you would make them very nice, have a large patty, the 
fize you would have your tart. Make your fugar cruft, roll it as 
thick as a halfpenny; then butter your patties, and cover it* 
Shape; your upper cruft on a hollow thing on purpofe, the fizeof 
your patty, and mark it with a marking-iron for that purpofe, 
in what fhape you pleafe, -to be hollow and open to fee the fruit 
through i then bake your cruft in a very flack oven, not to dif- 
colour it, but to have it crifp. When the cruft is cold, very 
carefully take it out, and fill it with what fruit you pleafe, lay 
on the lid, and it is done ; therefore if the tart is noteat, your 
iweetmeat is not the worfe, and it looks genteel. 
' Pafte for tarts . 
ONE pound of flour, three quarters of a pound of butter; 
mix up together, and beat well with a rolling-pin. 
Another pafts for tarts . 
HALF a pound of butter, half a pound of flour, and half a 
pound of fugar; mix it well together, and beat it with a rolling- 
pin well, then roll it out thin* 
