Weekend Cooking: Pippin Tart

Quarter, pare, core, and stew your Pippins in a Pipkin, upon very hot embers, close covered, a whole day, for they must stew softly, then put to them some whole Cinamon, six Cloves, and sugar enough to make them sweet, and some Rose-water, and when they are stewed enough, take them off the fire, and take all the Spice from them, and break them small like Marmalade, having your Coffins ready made, not above an inch deep, fill them with it, and lay on a very thin cover of puffe paste, close and fit, so bake them, serve them in cold, but you must take heed you doe not over-bake them.

From A Book of Fruits and Flowers by Anonymous (1653 UK)