For this it is necessary to have a small round iron plate, flat with a very narrow rim, as used abroad. In the country you can have them made, and in London you can buy them at the good shops. They must not be made of tin. Line this with a puff-paste, and have a deep rim of paste all round. Prepare a compote of good rich apple, reduced till dry enough to mix in a small quantity of fresh butter. If at all lumpy the apple must first be passed through a sieve. Pour this on to the pastry, then peel and cut a quince into very thin, neat slices. Lay these on the apple in circles till you nearly reach the middle. Bake the purée in the oven till the pastry is cooked without burning. Serve very hot, or quite cold.