Fruit Tart

The butter is mixed with sugar, flour, egg and rubbing alcohol, and flat as much water and rolled out to a plate and a narrow edge. The plate, as far as the edge is laid, is brushed with egg. (But must not overflow). Baked at a high temperature. Stoned cherries or other fruit, mixed with sugar, is then placed on the plate and baked.

In the meantime, whip the cream to a froth with a little vanilla and pour it over the fruit.

Instead, you can also whip egg whites with vanilla and sugar to a foam and use it in the same way.

Or take egg yolks, almond kernels, fine sugar, grated lemon peel, mix the dough for a quarter of an hour, add egg foam and bake until light brown.

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