Shells of paste are made of one sheet each, rolled out in a
circular form, and spread over the bottom, sides, and edges of
buttered dishes or patty-pans, and baked empty; to be filled, when
cool, with stewed fruit, (which for this purpose should be always
cold,) or with sweetmeats. They should be made either of fine puff
paste, or of the best plain paste, or of sweet paste. They are
generally rolled out rather thick, and will require about half an
hour to bake. The oven should be rather quick, and of equal heat
throughout; if hotter in one part than in another, the paste will
draw to one side, and be warped and disfigured. The shells should
be baked of a light brown. When cool, they must be taken out of
the dishes on which they were baked, and transferred to plates and
filled with the fruit.
Shells of puff paste will rise best if baked on flat patty-pans,
or tin plates. When they are cool, pile the sweetmeats on them in
a heap.
The thicker and higher the paste rises, and the more it flakes in
layers or leaves, the finer it is considered.
Baking paste as empty shells, prevents it from being moist or
clammy at the bottom.
Tarts are small shells with fruit in them.