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 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)DAMSON TART. 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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