Pie and Pastry Recipes

PRUNE TARTS

Wash the prunes thoroughly and soak over night or for
several hours. Cook in the same water. When very tender rub them through
a sieve. To one cup of the pulp add one tablespoon of lemon juice, the
yolks of two eggs beaten with one-half cup of thin cream and a few
grains of salt. Mix well and sweeten to taste, then fold in the whites
of two eggs beaten very stiff. Line small tins with paste, fill with the
mixture and bake in a moderate oven. Serve cold.

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