No. 1161 Tartelettes de Pommes.
Prepare the tartelettes as usual, and have ready prepared ten apples (golden pippins) cut each one in halves, take out the cores and peel them neatly, put the juice of a lemon in your sugar-pan into which throw them as you peel them; when they are all done add half a pound of lump sugar and a little thin lemon-peel cut in strips, stew them gently till tender and leave them to get cold in their syrup, then fill the tartelettes, half an apple in each, mix a little apricot marmalade with the syrup, pour a little over each and serve.