The fruit should be stewed till tender in a very little water and some sugar; baked in a pie dish with a covering of puff paste, and is an excellent tart.
Apple Pie.
Russetings, ribstone pippins, and such apples as are a little acid, are best. Pare, core, and slice them; sprinkle sugar between, as you put them in the dish, also a little pounded cinnamon and cloves. Slices of quince are an improvement, or quince marmalade, or candied citron or orange peel. Put a strip of paste round the edge of the dish, and cover with a light paste. If they are dry, put in a little lemon juice, and a wine-glassful of white wine.
Green Codling Tart.
Make the pie as directed in the last receipt, and when it comes out of the oven, with a sharp knife cut round the crust, an inch from the edge, take it off, and pour over the apples, a plain or rich custard; have ready baked on a tin, some paste leaves, and stick round the tart; or else cut the top, you have taken off, into lozenges, or the best shape you can, and stick them round.
In the country, fresh cream ought to accompany fruit pies. Clouted cream is excellent with fruit pies.—Apples, gooseberries, and rhubarb stewed, with sugar enough to sweeten, are better for children, than cooked in paste.—Or: fruit thus prepared, may be spread on very thin paste, covered up in turn-overs, and baked on tins.
Cranberry Tart.
The cranberries should be stewed first, with brown sugar, and a very little water, then baked in open tarts, or in patty-pans lined, and covered with light puff paste.
Tarts of Preserved Fruits.
Cover patty-pans, or shallow tins or dishes with light puff paste, lay the preserve in them, cover with light bars of paste, or with paste stars, leaves, or flowers. For delicate preserves, the best way is to bake the paste, first, then put in the preserves, and ornament with leaves baked for the purpose, on tins.