Press the edges lightly together, and trim with a knife.
Make a small hole with a skewer on either side of the cover to let the steam escape.
To glaze, brush over with the white of an egg, and dust with castor sugar.
Bake from half to three-quarters of an hour. The oven should be very quick at first, and moderate afterwards.
Any Fruit Tart may be made by this recipe. Sugar must be added according to the acidity of the fruit used.
Genoise Pastry.
- Ingredients—6 oz. of flour.
- 6 oz. of butter.
- 8 oz. of castor sugar.
- 7 eggs.
Method.—Melt the butter in a stewpan, and brush over a sauté pan or shallow cake tin with it.
Line the pan with paper, and brush that also with the melted butter.
Break the eggs into a basin.