(3326). Almondine Tartlets (Tartelettes Amandines)

Have some tart paste (No. 149) and with it line some tartlet molds; prick the paste and cover the bottoms with apricot marmalade (No. 3675). Cut up finely four our.3es of peeled almonds; dry them in the oven and then roast to a fine color; when cold pound with half a pound of powdered sugar, and pour this into a vessel to beat, with a spoon, incorporating into it one egg-yolk and three whites, having the whole slightly creamy, then add four ounces of chopped candied peel. Fill the lined molds three-quarters full with this preparation, bestrew sugar over the tops and cook in a slack oven; glaze well with sugar before removing.

(3327). Apple Tartlets (Tartelettes Aux Pommes)

Line two dozen hollow tartlet molds with fine short paste (No. 135); fill them to half their height with apple marmalade (No. 3674) flavored with vanilla., and on each one lay a round piece of apple cut out with a plain cutter the same diameter as the tartlet. On each slice of apple put a pinch of sugar, then cook in a hot oven. Unmold and cover each one with a thin layer of apricot marmalade (No. 3675).

Sour Apple Tartlets

Have some deep tartlet molds and line them with short paste (No. 135), then fill three-quarters full with sour apple marmalade. Wet the edges of the tartlets and cover with a layer of the same short paste. Egg the surface and lay on each two rounds of parings of puff paste cut out with a channeled cutter and of graduating sizes; egg again and bake in a hot oven. These tartlets can be used as a garnishing for saddles of venison, etc.

Sour Apple Marmalade

Peel and quarter some sour apples, put them in a basin, cover with water and cook on a good fire. As soon as done pour them on a sieve to drain well. Strain the pulp through a sieve into a basin, add the same weight of sugar and let reduce on the fire for a few moments. Pour into jars and leave to cool.

(3328). Bordelaise Tartlets (Tartelettes Bordelaises)

Pound six ounces of almonds with a pound of sugar; sift it through a sieve, then add to it a quarter of a gill of rum and seven egg-whites; beat well together; now put with it three-quarters of a pound of flour and three-quarters of a pound of melted butter and lastly fourteen very stiffly beaten egg-whites. Line scalloped tartlet molds with sweet paste (No. 136); fill them with the preparation, bestrew lightly with sugar and bake in a medium oven. Unmold as soon as done and leave till cold, then dress on top of each a rosette of Italian meringue (No. 140) flavored with vanilla; bestrew with sugar and return the cakes to the oven to color the meringue; garnish between the parts of the rosette with apricot marmalade (No. 3675), apple jelly (No. 3668) or currant jelly (No. 3670).

(3329). Cherry Tartlets (Tartelettes Aux Cerises)

Pick the stalks and stones from a few handfuls of fine sour cherries; lay them in a basin, strew over sugar and leave to steep. Line two dozen hollow spindle-shaped tartlet molds with foundation paste (No. 135); fill with the cherries and bake in a brisk oven; unmold as soon as done and leave stand till cold, then cover with a thin layer of currant jelly (No. 3670) dissolved in a little syrup.