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An apple tart is made the same way as a pie, but if to be eaten cold, make the short crust; which must be observed with all tarts intended to be eaten cold. If you use tin patties to bake in, butter them, and put a little crust all over them, or you will not be able to take them out; but if you bake them in glass or china, only an upper crust will be necessary, as you will not want, to take them out when sent to table; lay fine sugar at the bottom, then your cherries, plumbs, or whatever you may want to put in them, and put sugar at the top. Currants and raspberries make an exceeding good tart, and do not require much baking. Cherries require but little baking; gooseberries, to look red, must stand a good while in the oven. Apricots, if green, require more baking than when ripe; quarter or halve ripe apricots, and put in some of the kernels. Preserved fruit, as damascenes and bullace, require but little baking; fruit that is preserved high should not be baked at all; but the crust should first be baked upon a tin the size the tart is to be; cut it with a marking-iron, or not, and when cold, take it off, and lay it on the fruit. Apples and pears intended to be put into tarts must be pared, cut into quarters, and cored; cut the quarters across again, set them on in a saucepan with as much water as will barely cover them, and let them simmer on a slow fire just till the fruit