Evening star., 1935-12-10
Filings May Be Either
Fresh or Canned Fruit,
Jam, or Cream Mixture
Pastry Is Important in Itself Because OF
Necessity for Firm Consistency and
Lack of Absorption.

fancy rings like those we have photo
graphed for the tops of the tarts. Use
a large scalloped cutter for outer edge
and a small one for the center. Set
the pans, pastry side up, and the Seal
loped rounds of pastry on baking
sheet for ease in handling. Bake
shells and rounds in hot oven 450
degrees F. for about IL minutes, or
until a crisp, golden brown.
For making perfect shells, it Is
nice to have two sets of pans. The
pastry may be baked over the fluted
pans and a second pan placed over
the dough to hold the crust in place.
When the crust is partially baked
the upper pan may be removed or it
may be left on until pastry is done.
Remove to wire rack, lift off top
pan and allow crust to cool before
filling. CruStS may be fitted to the
inside of pans and tins of the same
size placed over them to prevent them
from bulging away from pan.
X =
A ND now for the various hllings'
First, let's try this one to approx
mate Stevenson's cream tarts:
CREAM FILLING.
2a cup powdered sugar.
p cup flour.
2 eggs.
l cup scalded milk.
! Salt.
2 tablespoons butter.
2 tablespoons macaroons (crumbled
/ teaspoon vanilla.
- teaspoon almond extract.
Mix sugar, flour and salt we'll to-
| gether and add the scalded milk
gradually Cook in a double boiler
| until mixture thickens, stirring fire.
quently. Add the slightly beaten eggs
and cook for three minutes longer.
| Add the butter, macaroons and ex-
tracts. Cool and fill tart shells.
Then there are all the delicious
fruit filings, like the cherries shown
in the photograph. Canned or fresh
cherries may be used, depending on
| the time of year. If canned, simmer
the cherries gently over low fire in
their own sirup, with little lemon
juice and pineapple juice added.
When the cherries seem plump and
tender lift them from the saucepan
with slotted spoon and set in tart
| shells. Add red coloring matter to
| the Sirup, thicken it with a little
| cornstarch, cook for a few minutes
longer and pour over the cherries.
This gives heavy, red glaze that adds
immeasurably to both the appear
ance and flavor of the dish.
X &*
ERESH Strawberries may be had in
local markets now and what
could be more delicious than straw
berry tarts? Allow about half cup
of berries for each tart shell. Use
two cups sugar for two quarts of ber-
rieS. Add the sugar to the washed
fruit and heat to boiling point and
simmer until the berries are tender
do not cook fast or they will lose
shape. Pour teaspoonful of kirsch
over the berries and let stand until
cool. Lift from the sirup and place
in shells. Thicken the juice with a
little cornstarch, add the coloring
matter if needed, and reduce sirup
until desired thickness Is reached.
Pour over the berries.
Two other filings that are simplic-
ity itself are raspberry jam and apple
sauce Simply fill the shells with
either one and top with a spoonful of
whipped cream-you have no idea how
delicate the resultant favor is. BY
the way whipped cream may be
served with any of the fruit tart fill
ings if you don't worry about pound
age!
If you wish advice on your individ-
ual household problems, write to Bet
sy Caswell in care of The Star, in
closing stamped, self addressed envel-
ope for reply.