Mrs Beetons Puddings and Desserts Revisited
Cherry Tart
680g (1˝lb) Cherries
2 small tbsp Moist Sugar (Soft Brown Sugar)
225g (8oz) Very Good Short Crust or Good Short Crust.
Remove the stalks from the cherries.
Put into a deep pie dish, just capable of holding them, with the sugar, placing a small cup upside down in the middle of them.
Place a border of pastry around the edge of the dish.
Add cover of pastry and ornament the edges.
Bake in a brisk oven for 30 to 40 minutes.
Dust with caster sugar.
Serve hot or cold, although the latter is the more usual mode.
It is more economical to make two or three tarts at one time, as the trimmings from one tart can be used for lining the edges of the dish for another and so much paste is not required as when they are made singly.
Unless for family use, never make fruit pies in very large dishes, select them, however, as deep as possible.
Time: 30 to 40 minutes.
Sufficient for 5 or 6 persons.
Seasonable in June, July and August.
Note: A few currants added to the cherries will be found to impart a nice piquant taste to them.
CHERRY TART
1261. INGREDIENTS - 1-1/2 lb. of cherries, 2 small tablespoonfuls of moist sugar, 1/2 lb. of short crust, No. 1210 or 1211.
Mode - Pick the stalks from the cherries, put them, with the sugar, into a deep pie-dish just capable of holding them, with a small cup placed upside down in the midst of them. Make a short crust with 1/2 lb. of flour, by either of the recipes 1210 or 1211; lay a border round the edge of the dish; put on the cover, and ornament the edges; bake in a brisk oven from 1/2 hour to 40 minutes; strew finely-sifted sugar over, and serve hot or cold, although the latter is the more usual mode. It is more economical to make two or three tarts at one time, as the trimmings from one tart answer for lining the edges of the dish for another, and so much paste is not required as when they are made singly. Unless for family use, never make fruit pies in very large dishes; select them, however, as deep as possible.
Time - 1/2 hour to 40 minutes.
Average cost, in full season, 8d.
Sufficient for 5 or 6 persons.
Seasonable in June, July, and August.
Note - A few currants added to the cherries will be found to impart a nice piquant taste to them.
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