Make a piece of paste thus: place six ounces of flour upon your slab,
with three ounces of butter, rub well together, make a hole in the
centre, in which put one egg, a teaspoonful of powdered sugar, and a
very little water, mix well together, then mix the whole into a stiffish
paste; roll it out of the size and shape you want your tourte, and place
it upon a baking-sheet, then have ready a pound of puff paste, roll it
to about three quarters of an inch in thickness, cut out a piece exactly
of the same size and shape as the other, cut out the centre, so as to
leave a band of about an inch in breadth, wet the piece of paste upon
the baking-sheet, and place the band upon it at the rim, pressing down
lightly; egg it upon the top, but do not let it touch the side; mark
round with the back of your knife every quarter of an inch, and fill the
interior with frangipane (No. 1295), bake about half an hour in a warm
oven, and serve when cold.
Should you require the tourte for a flanc instead of an entremet, you
must roll the paste oval instead of round, and make a long band of puff
paste, which lay round the rim, carefully joining it at each end, by
cutting one end slantwise under, and the other over, making it of the
same thickness; egg the band upon the top, but do not let it run over
the edges previous to baking.