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Pineapple Tarts

Peel and cut into fine slices a medium-sized pineapple, lay them in a basin and mix in with them three ounces of powdered loaf sugar; line a pie-dish with paste, spread over it a tablespoonful of apple-sauce, and arrange the pineapple on top; take three ounces more of paste, roll it out lengthwise two feet long, and fold carefully in two so as to form a very narrow strip, roll a trifle more until about thirty inches long by about one inch wide, and pare off both sides evenly, so as to make it exactly one inch in width. Moisten the edge of the pie with beaten egg, and place the strip around fastening the ends together one over the other, glaze the top of the strip with beaten egg, place the pie in a moderate oven and bake for fifty minutes. Remove to the door, dredge the pie well with powdered sugar, and return it to the oven for a few minutes to let the sugar melt, and spread evenly over the top two ounces of sweet jelly, and serve.