Parisian Turnover of Apples

Peel about a dozen apples; cut them in quarters, and take out the cores; after which, put them into a stewpan with eight ounces of sugar, two ounces of butter, the rind of a lemon rubbed on a piece of sugar, and two tablespoonfuls of water; toss the apples over a slow fire until they are about half done, and then remove them from the fire. While the apples are being prepared, roll out a piece of short-paste, in a circular form, the eighth part of an inch thick, and about the size of a dinner-plate; wet this round the edge; then fasten a rolled cord of paste, the thickness of a small finger, within an inch of the edge, and pile the prepared apples up in the centre in the form of a dome. Next spread some apricot-marmalade over the surface, and cover the whole in with a circular piece of puff-paste; press them together round the edges, wet the extremities, then with the forefinger and thumb of the right hand, twist or fold the edges over in the form of a cord. Let the turnover now be egged all over with a soft paste-brush dipped in some beaten white of egg; then strew some rough granite-sugar over the entire surface, and bake it of a light colour.

These turnovers may also be made of all kinds of plums, the only difference in their mode of preparation being that they need not undergo any dressing previously to placing them in the paste, except that the stones should be removed. The plums, peaches, or apricots, must be piled up in several rows forming a dome, with some pounded-sngar between each layer; and some of the same kind of fruit the turnover is made of should be first boiled down to a jam, for the purpose of masking the fruit with, preparatory to its being covered in.