Pine Apple Tarts.
While apples are at their best, their use in fine cake bakeries can be made manifold and very tasty. A few delicacies in this line are herewith offered:
No. 1.—Half bake a bottom, in a crimped straight flanged pan or in a tin ring, some fine sugar dough. When cool spread this with some apricot marmalade, and upon it slices of apples of as equal size as possible; sprinkle over the slices some finely cut blanched almonds, a few washed currants, sugar and cinnamon, and bake until apples are just soft, but not mushy; then pour over all some very light colored apple jelly.
No. 2.—As above, half bake a bottom of sugar dough. When cool place apple slices in the bottom and bake them until soft. Now beat 6 oz. sugar, 6 egg yolks very light, and add 6 oz. ground stale almond macaroons. Then beat up half pint heavy cream and add it to the beaten eggs. Pour this over the apples and again bake it lightly. When cool dust with sugar or ice with thin vanilla flavored fondant.
No. 3.—Bake in deep straight edge pan a bottom of sugar dough. On a sheet pan bake a net formed by strips of the sugar dough crossing each other diagonally so as to form diamond-shaped openings. The net must be the same size as the bottom, and both should be fairly well baked. Partially fill the bottom with rice which has been boiled soft in milk, adding a little vanilla. Upon this rice place apple slices that have been boiled soft in sugar syrup. Now place the network over the apples, dust with sugar, and fill out the diamonds with pale pink colored fondant that have been flavored with punch extract.
Sugar Dough for Above.—One-half lb. sugar, ½ lb. butter, 10 oz. flour, 3 eggs; some would add ¼ finely chopped almonds to the dough also.