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Damson Tart

Pies and Pastries

Usually made with whole, stoned, damsons in sugar (Mrs.B)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

1270. INGREDIENTS: 1-1/4 pint of damsons, 1/4 lb. of moist sugar,1/2 lb. of short or puff crust.
Mode: Put the damsons, with the sugar between them, into a deep pie-dish, in the midst of which, place a small cup or jar turned upside down; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred; put on the cover, ornament the edges, and bake from1/2 to 3/4 hour in a good oven. If puff-crust is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife; strew some sifted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required.
Time:1/2 to 3/4 hour.
Average cost: 10d.
Sufficient: for 5 or 6 persons.
Seasonable: in September and October.

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