Roll rich pastry thin and bake three crusts in pie-tins. Cool, put together with crushed and sweetened peaches, chill and serve with whipped cream. Other fruits may be used in the same way.
PEACH TART MERINGUE
Line a border mould with pastry, fill half full with peach jam, bake, cool, cover with meringue, and return to the oven until puffed and brown. Fill the centre with whipped cream if desired. Other jams may be used in the same way.
PEACH CREAM TART
Line a deep pie-tin with good pastry and fill it two-thirds full with canned peaches that have been cooked for two or three minutes in boiling syrup. Cover with a rather thick crust and do not pinch down the edges. When cool, remove the top crust and fill with a cream made as follows: Boil a cupful of milk, and thicken with a tablespoonful of sugar mixed with a teaspoonful of cornstarch wet in cold milk. When smooth and thick, take from the fire, add the whites of two eggs beaten to a stiff froth, and a few drops of vanilla or almond extract. Cool, pour over the peaches, cover with the crust, sprinkle with powdered sugar, and serve.
PLUM TART—I
Line a deep tin with pastry, fill with preserved plums, cover with crust, brush with beaten egg, bake, sprinkle with powdered sugar, and serve cold.
PLUM TART—II
Line a deep baking-dish with pastry and bake. Fill half full of boiled rice cooked in milk and sweetened to taste and cover with pitted plums which have been cooked soft in thin syrup. Sprinkle with powdered sugar, dot with butter, bake, and serve hot.