Pear Tart

If mellow pears be used for the purpose, the foregoing instructions may be followed; but if stewing pears are made use of, they must first be stewed with a little water, sugar, and a few cloves and lemon-peel. When the pears are cold, put them in the dish; use tart-paste to cover it, and half bake it; sprinkle it over with water and white of egg whisked together; shake sifted sugar over the surface, and put it back in the oven to finish baking of a light colour.