Make half a pound of flour into a fine paste (pâte fine, No. 1136), roll
it into a sheet about eleven inches in diameter, work up the sides with
your hands two inches in height, which crimp and ornament neatly with
pâte d’office (No. 1137), or some of the same paste cut into small
leaves, with which form a wreath or some other design, by wetting the
flan round and sticking them upon it; then peel two dozen small apples
(golden pippins), take the cores from fifteen of them with a long round
cutter, make a syrup with half a pint of water, the juice of a lemon,
and three quarters of a pound of sugar, reduce over a sharp fire till
becoming thickish, put in the whole apples which stew gently till
tender, then take them out, cut up the remainder, put them into the
syrup and boil to a thickish marmalade; lay half the marmalade at the
bottom of the flan, then the whole apples, and fill up with the
marmalade not hiding the whole apples, put a band of buttered paper
round and bake three quarters of an hour, when done take off the
buttered paper and mask all over with apricot marmalade, serve either
hot or cold.