Line a shallow baking-pan with pastry and fill with peeled, cored, and sliced apples. Sprinkle with cinnamon and powdered sugar and bake for forty minutes in a moderate oven.
GOOSEBERRY TART
Simmer a pint of gooseberries until soft in a thick syrup. Line a pie-tin with pastry and put on a border of the paste about an inch wide. Press down lightly, fill with the gooseberries and cross the tart with narrow twisted strips of paste, moistening with cold water at each end to make them adhere. Bake for twenty minutes in a hot oven and serve very cold with whipped cream.
GRAPE TART—I
Stem the grapes and cook in syrup until thick and soft, rub through a sieve and cool. Line patty-pans with pastry, fill with the grapes, and bake. Cover with meringue or whipped cream if desired.
GRAPE TART—II
Line a deep pie-tin with pastry, brush with thick syrup, and fill with white grapes. Sprinkle with six tablespoonfuls of powdered sugar and a wineglassful of white wine. Bake and serve either hot or cold. Other grapes may be used in the same way.
NEAPOLITAN TARTS
Roll rich pastry thin, cut into strips, bake in a quick oven and put together with jam or jelly between. Cover with frosting and serve cold.