• ¼ lb butter
• ¾ lb, or 2¼ glasses, flour
• ¼ lb, or ½ glass, sugar
• ¾–1 glass fruit purée
• 1 spoon sugar
• 2 eggs

Prepare a dough from ¼ lb fresh butter, ¾ lb flour, ¼ lb sugar, and 1½ eggs. Divide the dough in half, roll out each half, paint with egg, sprinkle with sugar, and bake. Remove from the oven and spread one sheet of pastry with thick apple, cherry, or bergamot [pear] fruit purée. Cover with the other half, cut into portions, and serve.