Required: About two pounds of apples, or any kind of fruit in season. About a quarter of a pound of Demerara sugar. Barely a gill of water. Three cloves. For the pastry:

Halt a pound of flour.

Six ounces of butter.

Half a teaspoonful of baking-powder.

A few grains of salt.

Peel and quarter the apples, remove the cores, and cut each piece in two or three pieces. Put a layer of fruit in a pie-dish, then the sugar, and cloves, and lastly the rest of the fruit.

Fruit tart

Sieve together the flour, baking-powder, and salt, cut the butter into thin slices, then rub it lightly into the flour with the tips of the fingers. Add enough cold water to mix the whole into a stiff paste. Roll it out on a floured board, cut off a strip of pastry to go round the edge of the pie-dish. Brush the edge of the dish with a little water before putting on the strip of pastry. Brush that also with water, then cover the top with the piece of pastry, pressing the edges together, and crimping them neatly. Put the dish in a quick oven, and bake the tart for about half an hour. Make sure, however, before removing the tart from the oven, that the fruit is sufficiently cooked as well as the pastry. 7o do this, slip the knife under the pastry into the fruit, which should be quite soft. Brush the top of the pastry with a little water, and sprinkle it with castor sugar.

N.B. - The exact quantity of fruit required will depend on the kind and size, and the quantity of sugar used must vary with the different fruits.

Fruit tarts may be served either hot or cold, and a jug of fresh cream handed to each person.