1330. PEAR TART

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. If mellow pears are used, follow the foregoing directions.
  2. If stewing pears are used, stew them first with some sugar, a little water, and some lemon-peel and cloves tied together.
  3. When the pears are nearly done, allow them to cool.
  4. Cover the tart with tart paste (No. 1255).
  5. Sprinkle the tart with a paste-brush dipped in some beaten white of egg.
  6. Strewn some sifted sugar upon it.
  7. Bake the tart until it is of a light colour.
Original Text
1330. PEAR TART. If mellow pears be used for this purpose, the foregoing directions must 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 colour.
Notes
—