CURRANT AND RASPBERRY TART, Red.
Ingredients.—1½ pint of picked currants, ½ pint of raspberries, 3 heaped tablespoonfuls of moist sugar, ½ lb of short crust. Mode.—Strip the currants from the stalks, and put them into a deep pie-dish, with a small cup placed in the midst, bottom upwards; add the raspberries and sugar; place a border of paste round the edge of the dish, cover with crust, ornament the edges, and bake from ½ to ¾ hour; strew some sifted sugar over before being sent to table. This tart is more generally served cold than hot. Time.—½ to ¾ hour, Average cost, 1s. Sufficient for 5 or 6 persons. Seasonable in June, July, and August.
Note.—In tarts of this description carefully avoid washing the fruit.