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Damson Tart

Pastries - Sweet Double Crust Pies

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, ¼ lb. of moist sugar,½ 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 from½ to ¾ 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:½ to ¾ hour.
Average cost: 10d.
Sufficient: for 5 or 6 persons.
Seasonable: in September and October.

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