If fresh fruit is used, put on two parts of sugar to one of water and cook until syrupy, then add the fruit, which has been peeled, sliced and stoned, and cook until the whole is a thick, syrupy mass.

Line the patty cases or plain muffin rings with the puff paste.  Put a spoonful or two of the fruit in each one and bake a nice brown.  Peaches, white cherries, Malaga grapes, huckleberries and apples make nice tartlets.

One large can California fruit fills twelve tartlets.

APPLE FLADEN (HUNGARIAN)

Rub together on a pastry-board one-half pound of sweet butter with one pound (four cups sifted) of flour, add four tablespoons of powdered sugar, a little salt, four egg yolks and moisten with one-half cup of sour cream; cover and set aside in the ice-box for one-half hour.  Take two pounds of sour apples, peel, cut fine, mix with one-half cup of light-colored raisins, sugar and cinnamon to taste.  Cut the dough in two pieces, roll out one piece and place on greased baking-pan, spread over this four tablespoons of bread crumbs and the chopped sugared apples, roll out the other half of dough, place on top and spread with white of one egg, sprinkle with two tablespoons of powdered almonds.  Bake in hot oven.

LINSER TART

Make a dough of one-half pound each of flour, sugar and almonds that are grated with peel on, two eggs, a little allspice, a little citron, pinch of salt.  Flavor with brandy.  Take a little more than half, roll it out and line a pie-pan, put strawberry jam on and then cut rest of dough in strips and cover the same as you would prune pie.  Brush these strips with yolk of egg and bake in moderate oven.

MACAROON TARTS

Line a gem or muffin-pan with rich pie dough; half fill each tart with any desired preserve, and bake in a quick oven.  Beat the whites of three eggs to a stiff froth and add one-half pound of powdered sugar and stir about ten minutes or until very light, and gradually one-half pound of grated almonds.  Divide this macaroon paste into equal portions.  Roll and shape into strips, dusting hands with powdered sugar in place of flour.  Place these strips on the baked tarts in parallel rows to cross each other diagonally.  Return to oven and bake in a slow oven about fifteen minutes.  Let remain in pans until almost cold.

LEMON TART (FLEISCHIG)

Make a rich crust and bake in small spring form.  Beat three whole eggs and yolks of three very light with one cup of sugar.  Add juice of three lemons and grated rind of one, and juice of one orange.  Put whole on stove and stir until it comes to a boil.  Put on baked crust, spread a meringue made of the remaining three whites and three tablespoons of sugar on top, and put in oven to brown.  May be used as a filling for tartlets.