A Friend in the Kitchen; Or, What to Cook and How to Cook It. / Sixteenth Edition

by Anna L. Colcord

TARTS

Line shallow pie dishes or patty-pans with good crusts, fill with the fruit, and bake. When done, remove from the oven, and sprinkle with fine sugar.

Small tarts may be made by rolling crust out thin, and cutting in shapes with a cake cutter, using half of them for the under crust, and the other half for tops; ornament the tops by cutting small holes in the center with a thimble or small fancy mold. Bake quickly, and when done put together with fruit jelly.