Tart (food)

“ Pile the fruit high in the dish, as it shrinks very much in the cooking; put in the sugar, cover with crust, ornament the edges, and bake the tart in a well-heated oven from 1/2 to 3/4 hour. If wanted very nice, brush it over with the white of an egg beaten to a stiff froth, then sprinkle on it some sifted sugar, and put it in the oven just to set the glaze: this should be done when the tart is nearly baked. A small quantity of lemon-juice, and a little of the peel minced, are by many persons considered an improvement to the flavour of rhubarb tart. ”

“ Mode.—Make an apple tart by the preceding recipe, with the exception of omitting the icing. When the tart is baked, cut out the middle of the lid or crust, leaving a border all round the dish. Fill up with a nicely-made boiled custard, grate a little nutmeg over the top, and the pie is ready for table. This tart is usually eaten cold; is rather an old-fashioned dish, but, at the same time, extremely nice. ”

“ Let them stand over, or by the side of a gentle fire until they begin to soften, and toss them now and then to mingle the whole well, but do not stir them with a spoon; they should all remain unbroken and rather firm. Turn them into a dish, and let them become cold. Divide three-quarters of a pound of good light paste into two equal portions; roll out one quite thin and round, flour an oven-leaf and lay it on, as the tart cannot so well be moved after it is made ”

“ If an open tart is made, only very little juice should be used, as it would make the crust heavy.
Summer fruit, like strawberries, raspberries, currants, cherries, and gooseberries need not be previously cooked. Mix the fruit with the necessary sugar, and it the tart is made with a top crust only, a little water can be added and an egg-cup or a little tea-cup should be placed in the pie-dish upside down to keep up the crust.
BLANCMANGE TARTLETS.
1 pint of milk, 3 oz. ”

“ No. 2.—When a small part only of an open tart has been eaten, divide the remainder equally into triangular slices, place them at regular intervals round a dish, and then fill the intermediate spaces, and cover the tart entirely, with slightly-sweetened and well-drained whipped cream. ”

“ They are very good. The proportion of sugar must be regulated by the nature of the fruit; and that of the almonds can be diminished when it is thought too much. A delicious tart of the kind is made by substituting for the raisins and candied orange-rind, two heaped tablespoonsful of very fine apricot jam.
CRÊME PATISSIÈRE, OR PASTRY CREAM. To one ounce of fine flour add, very gradually, the beaten yolks of three fresh eggs; stir to them briskly, and in small portions at first, three-quarters of a pint of boiling cream, or of cream and new milk mixed ”

“ If nothing more remains, there are usually small scraps left over from the trimming of the edge. These should by all means be put to some good use, for the material is equally as good as that which has been used in the pie and there is no reason why it should be wasted.
24. TARTS.-A very good way in which to utilize these scraps is to make tarts of various kinds and shapes out of them. There are a number of attractive ways in which jam, jelly, marmalade, fruit butter, fresh fruits, apple sauce, stewed prunes, or other cooked or canned fruit may be utilized for the making of tarts. ”

“ Lat., the paste or dough of cakes or tarts being rolled or twisted. The alteration of the vowel is also seen in Ital. tartera. In English there is some confusion with " tart," sharp, acid, bitter, which comes from O.E. teart, sharp, severe, properly "tearing," from leran, to tear; cf. "bitter," from "to bite." ”

“ A GOOD APPLE TART. A pound and a quarter of apples weighed after they are pared and cored, will be sufficient for a small tart, and four ounces more for one of moderate size. Lay a border of English puff-paste, or of cream-crust round the dish, just dip the apples into water, arrange them very compactly in it, higher in the centre than at the sides, and strew amongst them from three to four ounces of pounded sugar, or more should they be very acid: the grated rind and the strained juice of half a lemon will much improve their flavour. ”

“ Tart (?) , a. [AS. teart. √63. Cf. Tear, v. t.] 1. Sharp to the taste; acid; sour; as, a tart apple.
2. Fig.: Sharp; keen; severe; as, a tart reply; tart language; a tart rebuke.
Why art thou tart, my brother?
Bunyan.
Tart, n. [OE. tarte, F. tarte; perhaps originally the same word as tourte, LL. torta, fr. L. tortus, p. p. of torquere to twist, bend, wind, because tarts were originally made of a twisted shape. Cf. Torture, n.] A species of small open pie, or piece of pastry, containing jelly or conserve; a sort of fruit pie. ”

“ A tart with a huge gap is an unsightly object, but it presents an altogether different appearance when the fruit is placed at the bottom of a glass dish, with the pastry cut in sections and arranged at equal distances on the top of it. ”

“ Take fair pippins and pare them, then cut them in quarters, core them and stew them, in claret-wine, whole cinamon, and slic’t ginger; stew them half an hour, then put them into a dish, and break them not, when they are cold, lay them one by one into the tart, then lay on some green cittern minced small, candied orange or coriander, put on sugar and close it up, bake it, and ice it, then scrape on sugar and serve it. ”

“ Sour apples, cranberries, and peaches, all make nice tarts. Stew, and strain them when soft. Peach tarts require a little lemon-juice, without they are sour. Grate in lemon peel, add brown sugar to the taste. Put in each pie one beaten egg, to make it cut smooth. Bake the pies on shallow plates, with an under crust and rim of pastry—ornament the pie with very small strips of pastry. When the crust is done, remove the pies from the oven. ”

“ Line a shallow tart-dish with quite an inch-deep layer of several kinds of good preserve mixed together, and intermingle with them from two to three ounces of candied citron or orange-rind. Beat well the yolks of ten eggs, and add to them gradually half a pound of sifted sugar; when they are well mixed, pour in by degrees half a pound of good clarified butter, and a little ratifia or any other flavour that may be preferred; fill the dish two-thirds full with this mixture, and bake the pudding for nearly an hour in a moderate oven. Half the quantity will be sufficient for a small dish. ”

“ Tarraye, for To arraye, to array, arrange, E 961.
Tart, adj. of sharp flavour, pungent, A 381.
Tartre, s. tartar, G 813; oille of Tartre, (probably) cream of tartar, or bitartrate of potassium, A 630. F. tartre, Low Lat. tartarum. 'An acid concrete salt, deposited from wines when perfectly fermented; ... when in the crude state, it is much used as a flux in the assaying of ores' ”

“ Fill a deep tart-dish with alternate layers of well-sugared fruit, and very thin slices of the crumb of a light stale loaf; let the upper layer be of fruit, and should it be of a dry kind, sprinkle over it about a dessertspoonful of water, or a little lemon-juice: raspberries, currants, and cherries, will not require this. Send the pudding to a somewhat brisk oven to be baked for about half an hour. The proportion of sugar used must be regulated, of course, by the acidity of the fruit. For a quart of ripe greengages, split and stoned, five ounces will be sufficient. ”

“ Method.—Cream the butter and sugar together until thick and smooth, add the currants, ground rice, peel, cake crumbs, cream, 4 or 5 drops of lemon essence, and lastly, the stiffly-whipped whites of eggs. Line 18 small oval tartlet moulds with paste, fill them with the preparation, and bake from 15 to 20 minutes in a moderate oven. When cool, mask the tartlets with icing, and sprinkle them with desiccated cocoanut. ”

“ When the body of the bird is dished, its garnish should be set round it in fine, tartlet crusts; its suprêmes, quickly sliced, should be distributed among the tartlets, and the dish sent to the table with the sauce separately.
By this means, it reaches the table hot, it is served quickly and cleanly; and every person gets a slice of meat, and not garnish only, as was so often the case formerly.
Instead of tartlets, one may use thin croûtons of bread, of the size of the slices of chicken, and fried in fresh butter. ”

“ Meanwhile, stew the pumpkin, cut into dice, with a little water until tender. Add sugar and Lemon juice, and cover the paste, which should have been previously brushed over with white of egg, and bake the tart until the crust is done. ”

“ Mix the paste well till it becomes a lump of dough. Then beat it on all sides with the rolling-pin. Transfer it to the paste-board, and roll it out thin. Divide it equally into square pieces. Put thickly on each piece a portion of the cream or custard mixture, and fold over it the four corners of the paste, so that they approach each other in the centre. Dredge each tart with powdered loaf-sugar. Set them into the oven, and let them bake of a light brown. They are best when fresh, but not warm; and will be found delicious. ”

“ To-day I return the tarts in the fire-crackers, thereby making double restitution to her most charitable and generous Majesty the Queen of Hearts.
[The Knaves open the fire-crackers and shake out the tarts into a tray held by the Joker.]
Queen of Hearts. The tarts?
"THE IDENTICAL TARTS!"
Knave of Hearts. Ay, my Queen, the identical tarts.
Queen of Clubs. But they must be stale of the last summer?
Joker. Nay, fair lady. These be royal tarts, and not of the general. Age cannot stale them, nor can human possibility limit their infinite variety. ”

“ When any fluid tends towards cold, the moving it quickly accelerates the cold; and likewise, when any fluid is tending to heat, stirring it will facilitate its boiling.
Icing for Tarts. Beat the yelk of an egg and some melted butter well together, wash the tarts with a feather, and sift sugar over as you put them in the oven. Or beat white of egg: wash the paste, and sift white sugar. ”

“ Small tarts may, in this way, be baked empty, for patty-pans, and filled with ripe fruit, such as [472] strawberries, raspberries, or grated pine-apple, made very sweet, and creamed on the top—or you may fill the shells with any sort of sweetmeats, either preserves or marmalade, or with mince-meat. Shells may be made thus, and filled with stewed oysters, or reed-birds, cooked previously, and served up warm; or with nicely-dressed lobster. ”

“ Sometimes, the business of the pastry-cook is united with that of the confectioner, especially with that branch of it which relates to making cakes. Pies and tarts consist of paste, which, in baking, becomes a crust, and some kind of fruit or meat, or both, with suitable seasoning. The art of making pies and tarts is practised, more or less, in every family: it is not, therefore, essential to be particular in naming the materials employed, or the manner in which they are combined. ”

“ It is certain that weak wines may be raised and improved on the rich lees of wine that is drawn off; and indeed it is common to draw off such small wines, and put them on such lees; by this the profit of the vintners is greatly enlarged. We also see that wine is fed with proper food, as sweet flesh, salt of tartar, or of the sweet and volatile spirit of tartar ”