Use green codlings, in preference to any other apple, and proceed as in the last receipt. When the pie is done, cut out the whole of the centre, leaving the edges; when cold, pour on the apple some rich boiled custard, and place round it some small leaves of puff paste of a light colour.
Tartlets, such as are made at the Pastry Cooks.—(No. 34.)
Roll out puff paste ([No. 1],) of a quarter of an inch thick, cut it into pieces, and sheet pans about the size of a crown piece, pare them round with a knife, and put a small quantity of apricot, damson, raspberry, strawberry, apple, marmalade, or any other kind of jam ([No. 92]), in the centre; take paste ([No. 7]), and string them crossways; bake them from six to ten minutes in a quick oven: they should be of a very light brown colour.
French Tart of preserved Fruit.—(No. 35.)
Cover a flat dish, or tourte pan, with tart paste ([No. 4]), about an eighth of an inch thick; roll out puff paste ([No. 1]), half an inch thick, and cut it out in strips an inch wide; wet the tart paste, and lay it neatly round the pan by way of a rim; fill the centre with jam or marmalade of any kind, ornament it with small leaves of puff paste, bake it half an hour, and send it to table cold.
N.B. The above may be filled before the puff paste is laid on, neatly strung with paste, as [No. 7], and the rim put over after.
Obs.—The most general way of sending tourtes to table, is with a croquante of paste ([No. 86]), or a caramel of spun sugar ([No. 85]), put over after it is baked.
Small Puffs of preserved Fruit.—(No. 36.)
Roll out, a quarter of an inch thick, good puff paste ([No. 1]), and cut it into pieces four inches square; lay a small quantity of any kind of jam on each, double them over, and cut them into square, triangle, or, with a tin cutter, half moons; lay them with paper on a baking-plate; ice them (as at [No. 31]), bake them about twenty minutes, taking care not to colour the icing.