When the larger kinds of stone fruits are used for making tarts, such as peaches, apricots, &c, the stones must be taken out and cracked, and the kernels placed upon the top of the fruit in the dish. Add a spoonful of water, and sugar enough to sweeten; cover with tart-paste, and finish as in the preceding case.
For making cherry or damson tarts, follow the same directions, except that the stones should not be removed.
Gooseberries, currants, raspberries, and mulberries, may be treated in the same way.