Sour apples, cranberries, and peaches, all make nice tarts. Stew, and
strain them when soft. Peach tarts require a little lemon-juice, without
they are sour. Grate in lemon peel, add brown sugar to the taste. Put in
each pie one beaten egg, to make it cut smooth. Bake the pies on shallow
plates, with an under crust and rim of pastry--ornament the pie with
very small strips of pastry. When the crust is done, remove the pies
from the oven.