Prepare (1) a border of apples, stewed as for a Charlotte, thickened with eggs, and poached in a buttered and ornamented border mould.
(2) A [macédoine] of fruit, the quantity of which should be in proportion to the capacity of the mould and consisting of quartered pears, cooked in syrup; pine-apple, cut into large lozenges; half-sugared cherries; angelica, stamped into leaf-shapes by means of the fancy-cutter; and currants and sultanas, swelled in syrup. Set all these fruits in a sautépan.
To every pint of the pear-syrup add one lb. of sugar, and cook the mixture to the [small-ball] stage. This done, reduce it by adding one-sixth pint of very thick almond milk; pour this over the fruit, and simmer very gently for ten minutes. Turn out the border of apples, poached in a [bain-marie], upon a dish, and surround it with a border of candied cherries. Complete the [macédoine] away from the fire with a little very best butter; pour it into the border, and sprinkle on it some peeled and finely-splintered almonds.
[2610—SCHALETH A LA JUIVE]
Line a greased iron saucepan, or a large mould for “Pommes Anna,” with a thin layer of ordinary noodle paste, and fill it up with the following preparation:—For a utensil large enough to hold one and a half quarts:—one and three quarter lbs. of stiffly stewed russet apples; one and a quarter lbs. in all of pipped Malaga raisins, currants, and sultanas (swelled in tepid water) in equal quantities; the finely chopped half-[zests] of an orange and a lemon; a mite of grated nutmeg; four oz. powdered sugar; four whole eggs and the yolks of six; and a quarter of a pint of Malaga wine. Mix the whole well, in advance.
Cover with a layer of noodle paste; seal the latter well down [756] ]round the edges; [gild], and make a slit in the top for the escape of steam. Bake it in a moderate oven for fifty minutes, and let it rest ten minutes before turning it out.
[2611—ENGLISH TARTS]
These tarts are made in deep pie or pastry-dishes. Whatever be the fruit used, clean it, peel it, or core it, according to its nature. Some fruits are sliced while others are merely quartered or left whole.
Set them in the dish, to within half inch of its brim; sprinkle them with moist or powdered sugar, and (in the case of fruit with firm pulps like apples) with a few tablespoonfuls of water.
This addition of water is optional and, in any case, may be dispensed with for aqueous fruits. First cover the edges of the dish, which should be moistened slightly, with a strip of short paste, an inch wide. Then cover the dish with a layer of puff-paste, which seal down well to the strip of paste, already in position and slightly moistened for the purpose. With a brush moisten the layer of paste constituting the cover of the tart; sprinkle it with sugar, and set the tart to bake in a moderate oven.