Put into a German enamelled stewpan, or into a delicately clean saucepan, three quarters of a pound of well-flavoured apples, weighed after they are pared and cored; add to them from three to four ounces of pounded sugar, an ounce and a half of fresh butter, cut small, and half a teaspoonful of pounded cinnamon, or the lightly grated rind of a small lemon. Let them stand over, or by the side of a gentle fire until they begin to soften, and toss them now and then to raingle the whole well, but do not stir them with a spoon; they should all remain unbroken and rather firm. Turn them into a dish, and let them become cold. Divide three quarters of a pound of good light crust into two equal portions; roll out one quite thin and round, flour an oven-leaf and lay it on, as the tart cannot so well be moved after it is made; place the apples upon it in the form of a dome, but leave a clear space of an inch or more round the edge; moisten this with white of egg, and press the remaining half of the paste (which should be rolled out to the same size, and laid carefully over the apples) closely upon it: they should be well secured, that the syrup from the fruit may not burst through.
Whisk the white of an egg to a froth, brush it over the tart with a small bunch of feathers, sift sugar thickly over, and then strew upon it some almonds blanched and roughly chopped; bake the tart in a moderate oven from thirty-five to forty-five minutes. It may be filled with peaches, or apricots, half-stewed, like the apples, or with cherries merely rolled in fine sugar; or with the pastry cream of page 267.
Light paste, 1/2 to 3/4 lb.; apples 12 ozs.; butter, 1 1/2 oz.; sugar, 4 ozs.; glazing of egg and sugar; almonds, 1/2 oz.: 35 to 45 minutes.