Fruit Tart

Ingredients

• a small quantity of sugar
• a little cold water.

Method

1. 1

   Place a small cup in the center of the tart to collect juice.

2. 2

   Add sugar and cold water based on fruit juiciness.

3. 3

   Cover pie-dish with crust, then cover entirely with a thin crust without a hole.

4. 4

   Bake in a hot oven until risen and colored, then move to a cooler part to finish baking.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 62. The excerpt below is the record exactly as published.

fruit tart should be thin. 2. A hole should be made in the centre of the crust of a meat pie, to let the gases escape, but no hole should be made in the crust of a fruit tart, or the crust will sink into the fruit. In trimming the cover of a pie or tart, the knife must always be held slanting outwards, so as to cut the crust a little larger than the dish. The crust will always shrink a little. Fish Pie. Cod or haddock are suitable for this dish. The fish must be free from skin and bone, well seasoned with cayenne pepper and salt, and placed in a well buttered pie-dish. Over it should be placed a sauce made in the following manner : — Stew the bones and trimmings of the fish in one pint of water till reduced to half a pint. Work three-quarters of an ounce of flour into one ounce of butter, pour on the fish stock, put it into a saucepan and stir over the fire till thickened. Season well. Pour this, or part of it, over the fish, put on a rich crust made of puff paste, or of good flaky paste. The K 146 crust must be of moderate thickness. The pie should be baked for about half an hour in a moderate oven. The sauce may be flavoured v^ith anchovy, or, if liked, chopped parsley may be added. Beefsteak Pie. Beafsteak 2 lbs. Salt 2 teaspoonfuls. Pepper i teaspoonful. Water. Pastry. If possible, always use the best steak for pies. Cut it in thin strips. Mix the seasoning on a plate, dip each piece of meat into it. Roll up each piece and pack them in a deep pie-dish, which must be quite filled, and the meat rather raised in the middle. Add cold water or stock till the dish is nearly full. Roll out the paste to the required size, and let it be at least a third of an inch in thickness. Cut off a strip the width of the edge of the dish. Wet the edge with cold water and lay the paste on it, then wet it again, and firmly but lightly press on the cover. Make a hole in the centre. Orna- ment the edges, using a knife or spoon. Put the pie into a hot oven till the paste has risen, then put it into a rather cooler part till the meat is thoroughly cooked. The pie should be baked at least two hours. When baked, fill up with stock. The pie may be varied by the addition of mushrooms, oysters, or tomatoes ; it may be eaten hot or cold. Before the pie is baked, it may be brushed over with egg, which improves its appearance. Beefsteak and Potato Pie. Beefsteak lbs. Potatoes to fill dish. Onions i or 2. Salt 2 teaspoonfuls. Pepper i teaspoonful. Pastry. Cold water. This is a cheap and excellent pie, which should always be eaten hot. The potatoes and onions are sliced, the 147 meat is cut into pieces about two inches square and three-quarters of an inch thick, and is rolled in the seasoning. Put a layer of meat at the bottom of a pie-dish, then a layer of potatoes and onions, and so on till the dish is full. Add cold water to make gravy. Cover with a crust, as in the preceding recipes. Bake at least two hours. Veal Pie. Veal 4 lbs. Ham or bacon 4 oz. Hard-boiled eggs 2. Forcemeat. Pepper ... teaspoonful. Salt I ,, Water. Paste. Prepare forcemeat in the following manner : — Bread crumbs 2 level tablespoonfuls. Suet (shred) i Parsley (chopped) ... ^ Thyme ^ teaspoonful. Grated lemon rind ... a little. Pepper and salt ... to taste. Egg or milk to bind. Mix all together. Cut the veal into slices, season, and in each slice place a small piece of ham and of forcemeat ; roll and pack in the dish, and put among the veal slices of hard- boiled eggs. Many fill the dish with cold water, or stock made from the veal bones. Cover with a crust, brush over with egg, and bake in the same manner as beefsteak pie. Rabbit Pie Is made in much the same manner as veal pie, but the rabbit is cut into joints, which are dipped into the seasoning, and then packed into the dish with half a pound of beefsteak, the ham and bacon, forcemeat, and eggs. 148 Pigeon Pie. 4. ij lbs. I oz. Pigeons Beefsteak Butter Hard-boiled eggs Salt 2 teaspoonfuls. Pepper i teaspoonful. Stock. Pastry. Roll the steak as for beefsteak pie. Draw the pigeons and quarter them. Boil the eggs for twelve minutes, then put them into cold water, shell them and slice them. Put the layers of meat in a dish, then pieces of pigeon, placing in each a small piece of butter ; then put in slices of egg, and so on till the dish is full — pigeons being at the top. Nearly fill the dish with stock. Put on the crust as for beefsteak pie. Brush over with egg. Scald the feet of the pigeons in boiling water, then skin them ; put them in the centre of the crust about half an hour before pie is done. Bake in the same manner as beefsteak pie. Fruit Tart. The dish in which a tart is made should not be too shallow, and the fruit should be well heaped up, as it will sink. A small cup should be placed in the centre ; this collects the juice, instead of allowing it to boil out. A small quantity of sugar should be put into the tart, but not too much ; also a little cold water.

Cook this with the app: pantry check, scaling, and the assistant.