A fruit tart is so common a sweet that it is scarcely necessary to
give any directions concerning it. Acid fruits are best stewed before
putting into a pie: the usual proportions are half a pound of sugar
to a quart of fruit--not quite so much if the fruit is ripe; the fruit
should be laid high in the middle of the dish, to make the pie a good
shape. It is the fashion to lay over the crust, when nearly baked,
an icing of the whites of eggs whisked with sugar; the tart or pie is
then replaced in the oven.