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.