If you bake in tin Patties, butter them, and you must put a little Crust all over, because of the taking them out: If in China, or Glass, no Crust but the top one. Lay fine Sugar at the Bottom, then your Plumbs, Cherries, or any other Sort of Fruit, and Sugar at Top; then put on your Lid, and bake them in a flack Oven. Mince-pies must be baked in Tin-patties, because of taking them out, and Puff-paste is best for them. All Sweet Tarts the beaten Crust is best; but as you fancy. You have the Receipt for the Crusts in this Chapter. Apple, Pear, Apricock, make thus: Apples and Pears, pare them, cut them in Quarters, and core them; cut the Quarters across again, set them on in a Sauce-pan with just as much Water as will barely cover them, let them simmer on a slow Fire just till the Fruit is tender; put a good Piece of Lemon-peel in the Water with the Fruit, then have your Patties ready. Lay fine Sugar at Bottom, then your Fruit, and a little Sugar at Top; that you must put in at your Discretion. Pour over each Tart a Tea Spoonful of Lemon-juice, and three Tea Spoonfuls of the Liquor they were boiled in; put on your Lid, and bake them in a flack Oven. Apricocks do the same Way; only don’t use Lemon.
As to Preserved Tarts, only lay in your preserved Fruit, and put a very thin Crust at Top, and let them be baked as little as possible; but if you would make them nice, have a large Patty, the Size you would have your Tart. Make your Sugar-Crust, roll it as thick as a Halfpenny; then butter your Patties, and cover it; shape your Upper-crust on a hollow Thing on purpose, the Size of your Patty, and mark it with a Marking-iron for that purpose, in what Shape you please, to be hollow and open to see the Fruit through; then bake your Crust in a very flack Oven, not to discolour it, but to have it crisp. When the Crust is cold, very carefully take it out, and fill it with what Fruit you please, lay on the Lid, and it is done; therefore if the Tart is not eat, your-Sweet-meat is not the worse, and it looks genteel.