When you've got a tight single layer, cut the remaining apple quarters in half and strew them over the first layer. (You might have to cut more apples to get a fairly even layer here, or you might have apple quarters left over.) Don't worry about making this layer beautiful no one will see it, but it will give the finished tart a little height.

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Finish with the third layer, cut side down, and frost the sides and top of the cake.

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Top with a second layer, cut side up, and frost it.

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As a result of the improvement, dim and double images are cut off by eliminating the air gap layer between the front glass and Plasma panel.

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Once a solid layer has formed at the top of the cauldron, the curds are cut then separated from the whey, pressed into a large mould and set to age in a high-humidity cellar.

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