Mrs Beetons Puddings and Desserts Revisited
Damson Tart
710ml (1¼ pints) Damsons
225g (8oz) Good Short Crust, or Medium Puff Paste
110g (4oz) Moist Sugar (Soft Brown Sugar)
Put the damsons into a deep pie dish, just capable of holding them, with the sugar, placing a small cup upside down in the middle of them.
Line the edges of the dish with pastry around the edge of the dish.
Add cover of pastry and ornament the edges.
Bake from 30 to 45 minutes in a good oven.
If puff pastry is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the beaten white of an egg, sprinkle with caster sugar and a few drops of water and put the tart back to finish baking.
With short crust, a little caster sugar, sprinkled over, is all that will be required.
Time: 30 to 45 minutes.
Sufficient for 5 or 6 persons.
Seasonable in September and October.
DAMSON TART
1270. INGREDIENTS - 1-1/4 pint of damsons, 1/4 lb. of moist sugar, 1/2 lb. of short or puff crust.
Mode - Put the damsons, with the sugar between them, into a deep pie-dish, in the midst of which, place a small cup or jar turned upside down; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred; put on the cover, ornament the edges, and bake from 1/2 to 3/4 hour in a good oven. If puff-crust is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife; strew some sifted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required.
Time - 1/2 to 3/4 hour.
Average cost, 10d.
Sufficient for 5 or 6 persons.
Seasonable in September and October.
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