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Raspberry Tart

Line a flat dish with a rich paste; over this spread twelve ounces of apple marmalade, place a strip of paste round the rim and bake in a moderate oven for thirty minutes. Remove the tart to the door of the oven, sprinkle it over plentifully with powdered sugar, push it back into the oven, close the door and bake for about two minutes to melt the sugar. Remove it, let it get cold, scoop out with a spoon about half of the apple, fill it up with one and one-half pints of well-cleaned and carefully-picked raspberries, spread the top over with two ounces of apple jelly, and serve cold.