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Monitor's Tart

Make three-quarters of a pound of good puff-paste, observing the proportions of three-quarters of a pound of butter to one pound of flour. Divide in two portions, roll out one half to about a quarter of an inch thick, and cut it round with a tin cutter. Well flour the pastry, and transfer it to the oven-leaf, which should be quite cold. Fill the tart with a compote of apples, prepared in the following manner. Stew in a clean saucepan until they are tender but not broken, one pound of apples, cut into quarters (pared and cored), with a quarter of a pound of lump sugar, one ounce of butter, and a little powdered cinnamon. The fruit must not be put into the crust until cold. When placing it be careful to leave a margin an inch in depth all round. Roll out the other half of the crust, and lay it carefully over the apples. Brush the edges with the white of an egg, and press them well together, that the juice may not escape. Brush over the outside with the white of an egg, and sift a little sugar over it, and a few finely-chopped almonds. Bake in a mode-rate oven for three-quarters of an hour. Time to stew the apples, fifteen to twenty minutes. Sufficient for six or seven persons.