Make the pastry according to directions given
for Short Crust (Recipe 1439), and roll it out rather
thinly. Grease a tart ring 7 or 8 inches in dia-
meter, and place it on a greased baking tin.
Line this with the pastry, and double the pastry
a little way over the rim of the ring at the top, to
prevent its slipping down when baking. Prick the
bottom of the tart with a fork, line it with greased
paper, and half fill with dried haricot beans or
crusts of bread. Bake in a moderate oven until the
pastry is brown and thoroughly cooked. Then
remove the beans and paper, but allow the pastry
to cool before taking off the ring. Peel, core, and
slice the apples very thinly. Put them into a
lined saucepan with the sugar, butter, the thinly
peeled rind of half a lemon, and a very little cold
water. Stew carefully until the apples are reduced
to a pulp, then rub them through a hair sieve into
a basin and let them cool. Place the tart on a
round plate or glass dish with a dish paper under
it, sprinkle at the foot the sponge cake made into
crumbs, and fill it with the apple pulp. Put the
cream into a basin, and whisk it with a wire whisk
until thick. Sweeten it with castor sugar, and add
a few drops of any flavouring that is liked. Pile
this on the top of the tart, and decorate with small
pieces of preserved fruit, or chopped pistachio nuts.
Time to bake, about f hour. Sufficient for 5 or
6 persons. Probable cost, Is. 2d.
Another Method
Make half as much pastry again as in last recipe,
and line the ring with it in the same way. Sprinkle
the sponge-cake crumbs at the bottom. Have the
apple pulp prepared, and fill up the tart with it.
Then roll out the remainder of the pastry the size
and shape to cover the top. Wet round the edge
of this with cold water and place it on, pressing
the two edges well together. Trim neatly with a
pair of scissors and make a small hole on the top
with a skewer. Bake in a moderate oven about
one hour, then allow the tart to cool. Carefully
remove the ring and coat the top of the tart with
some glace icing (see p. 589), and sprinkle it with
pink sugar or chopped pistachio nuts. Place it
on a dish with a dish paper under it, and encircle
it with a paper frill.
1549. Fruit Vol-au-vent
The pastry case for this should be made and baked
according to directions given on p. 349. Then
there are different methods of filling it with fruit.
(1) Take a nice puree or marmalade of fruit, such
as a puree of apples, gooseberries, rhubarb, apri-
cots, &c., fill the pastry case with this, and pile some
whipped and flavoured cream on the top. The
puree of fruit should be made fairly thick to pre-
362
COOKERY FOR EVERY HOUSEHOLD
Page 580
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Make the pastry according to directions given for Short Crust (Recipe 1439), and roll it out rather thinly. Grease a tart ring 7 or 8 inches in diameter, and place it on a greased baking tin. Line this with the pastry, and double the pastry a little way over the rim of the ring at the top, to prevent its slipping down when baking. Prick the bottom of the tart with a fork, line it with greased paper, and half fill with dried haricot beans or crusts of bread. Bake in a moderate oven until the pastry is brown and thoroughly cooked. Then remove the beans and paper, but allow the pastry to cool before taking off the ring. Peel, core, and slice the apples very thinly. Put them into a lined saucepan with the sugar, butter, the thinly peeled rind of half a lemon, and a very little cold water. Stew carefully until the apples are reduced to a pulp, then rub them through a hair sieve into a basin and let them cool. Place the tart on a round plate or glass dish with a dish paper under it, sprinkle at the foot the sponge cake made into crumbs, and fill it with the apple pulp. Put the cream into a basin, and whisk it with a wire whisk until thick. Sweeten it with castor sugar, and add a few drops of any flavouring that is liked. Pile this on the top of the tart, and decorate with small pieces of preserved fruit, or chopped pistachio nuts.
Time to bake, about f hour. Sufficient for 5 or 6 persons. Probable cost, Is. 2d.
Another Method
Make half as much pastry again as in last recipe, and line the ring with it in the same way. Sprinkle the sponge-cake crumbs at the bottom. Have the apple pulp prepared, and fill up the tart with it. Then roll out the remainder of the pastry the size and shape to cover the top. Wet round the edge of this with cold water and place it on, pressing the two edges well together. Trim neatly with a pair of scissors and make a small hole on the top with a skewer. Bake in a moderate oven about one hour, then allow the tart to cool. Carefully remove the ring and coat the top of the tart with some glace icing (see p. 589), and sprinkle it with pink sugar or chopped pistachio nuts. Place it on a dish with a dish paper under it, and encircle it with a paper frill.
1549. Fruit Vol-au-vent
The pastry case for this should be made and baked according to directions given on p. 349. Then there are different methods of filling it with fruit.
(1) Take a nice puree or marmalade of fruit, such as a puree of apples, gooseberries, rhubarb, apricots, &c., fill the pastry case with this, and pile some whipped and flavoured cream on the top. The puree of fruit should be made fairly thick to pre-