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Angelica and Apple Tart

(France.) Pare and core some fine apples, cook them with water to cover, sugar, lemon juice to taste, and a little nutmeg. When tender, pour off the syrup, add as much angelica, candied or fresh, cut up as apples, cook until thick, line a dish with puff paste, bake it ten minutes, fill with the apples and the angelica and syrup, cover with a meringue, as for lemon pie, bake until brown. Serve cold.