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Peach Tart

Line a pie-dish with puff paste, put twelve half peaches at the bottom, dust over with two or three tablespoonfuls of finely-powdered sugar, pour over one-half wineglassful of any white wine; over this put six chopped apples, and one breakfast cupful of rich custard flavored with noyau, cover with more paste, put a piece of paper over that, and bake in a moderate oven. When done, spread the top over with two well-whipped whites of eggs, mixed with one tablespoonful of powdered sugar; over this arrange preserved cherries and imitation leaves cut out of angelica, arranging them according to fancy. Place the pie in the oven for a few minutes so as to set the egg, and it is then ready for serving; or it may be served cold.