French Tart and Cream

Ingredients:

6 ozs rough puff pastry

stewed fruit

cream (1/2 gill)

1/2 pt custard

Method:

Line a greased tin well with pastry, ornament the edges. Brush over with a little beaten egg. Put a slice of bread in the bottom and bake case in hot oven for 1/2 hr. Take out the bread and fill the centre with stewed fruit and syrup.