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Apple Open-Tart

Place the quantity of apples to be used in a saucepan after peeling, coring and slicing them, and add a little sugar and water together with a small quantity of lemon-peel and grated nutmeg. Cook gently until the apples are quite tender, then put the mixture in a basin to cool. Cover a shallow pie-dish lined with rich puff-paste with the mixture to a depth of about half an inch. Then place on top more of the paste rolled out into strips running from side to side to the edge of the crust. Trim and bake in a moderate oven until done, which is known by the crust being easily separated from the dish. Turn out carefully onto another dish, and serve.