1330. Pear Tart

If mellow pears be used for this purpose, the foregoing directions may be followed; but if stewing pears are made use of, these must be first stewed with some sugar, a little water, and some lemon-peel and cloves tied together. When the pears are nearly done, allow them to cool previously to making the tart, which, in this case, should be covered with tart paste (No. 1255); when so far finished, sprinkle it over with a paste-brush dipped in some beaten white of egg, and some sifted sugar strewn upon it, it should then be baked of a light color.

1331. Fruit Tarts In General

When peaches, apricots, or any of the larger kinds of plums are used for making tarts, the stones should be removed, and the kernels taken out and blanched; the fruit should be then neatly arranged in the tart-dish in the form of a dome, with the kernels amongst it, and some sifted sugar strewn over all. These tarts should' invariably be covered with tart-paste, and finished as directed in the foregoing case.

For making cherry, damson, raspberry, and currant tarts, follow the same directions; except that the stones need not be removed from the two first of these.