the tarts be made of apricots, &c. you must neither pare, cut, nor stone them, nor use lemon juice,which is the only difference between these and other fruits. Observe, with respect to preserved tarts, only lay in the preserved fruits, and put a very thin crust over them, and bake them as short a time as possible.
To make a Cream Tart.
Put into a stew-pan two spoonfuls of fine flour, with the yolks of six eggs, reserving the whites of them. Mix your flour in a quart of milk, and season it with sugar and a stick of cinnamon, keep it stirring with a ladle, and put in a good lump of butter; the cream being half done, put in some green lemon grated, some preserved lemon peel shred small, with some bitter almond biscuits, let the whole be thoroughtly done; when ready, it be cold, then put an abbess of puff paste in a baking pan, with a border of paste, and put your cream over it, mix with some orange flower water and the whites of eggs beat up to a froth; take care not to over-fill your custard, and let it be done either in the oven or under the cover of a baking pan, with fire under and over; when ready and glazed with sugar, by means of a red-hot fire-shovel, serve it up hot.
To make a Pistachio Tart.
Get a pound of pistachio scalded, pound them and do them as been before directed; take three or four Savoy biscuits, moisten them a little with cream or milk, let them be handled like paste;
