No. 1153 Tourte d’Entremet à la Marmelade de Pommes.
Prepare a sheet of paste upon a baking-sheet as before, in the centre of which put some apple marmalade (No. 1389) spread it within an inch and a half of the edges all round, roll out a piece of the trimmings of puff paste very thin, from which cut about forty narrow bands, wet the edges of the paste, and string the bands tastefully over the marmalade, forming diamond shapes; have ready a band of puff paste as in the last, which place round the apples, pressing it closely to the bottom sheet, egg the top, and bake as in the last; when done shake sugar over the top, and glaze lightly with the salamander.