1041. Tartlets

Cut your paste after rolling it thin with a fluted cutter as large as your tartlet pan may he round, place each piece even into the pan, press it down with your finger, then put into each either a piece of square crust of bread cut into dice in the middle of each, or a very little piece of jam, you will have to add more after they are baked, sift some fine sugar over them, bake them a light colour.

1042. Apple Tart

Take some good baking apples, pare, core, and cut them into small pieces; place them in a dish lined with puff paste, strew over pounded sugar, cinnamon, mace, nutmeg, cloves, and lemon peel chopped small, then add a layer of apples, then spice, and so on till the dish is full; pour a glass and a half of white wine over the whole, cover with puff paste, and bake it. When done raise the crust, stir in two ounces of fresh butter, and two eggs well beaten, replace the crust, and Serve either hot or cold.

1043. Apricot Tart

Take some apricots, cut them in two and break the stones, put them into paste with sugar, a small quantity of preserved lemon, and a few of the kernels, close it, sprinkle sugar over, and glaze it. If the apricots are not ripe, boil them a short time in water, and drain them well.

1044. Almonds (Green) Tarts

Pull almonds from the tree before they shell; scrape off the down with a knife, and put them into a pan with cold water as fast as they are done, then put them into a skillet with more spring-water over a very slow fire till they simmer, change the water twice, and let them lie in the last till tender; put them between two dry cloths, and press them dry; make a syrup with double refined sugar, and put them to simmer a little, repeat this the next day, put them in a close jar and cover them close, as they turn black if exposed to the air, the yellower they are when in the water the greener they will be afterwards; put them into a sugar crust, lay the lid close, and cover them with syrup, and bake in a moderate oven.

1045. Apricot Sweet-Meat For Tarts

Take a pound of ripe apricots, remove the stones, break them and blanch the kernels, add one pound and a half of green gages and one pound and a qurter of lump sugar; simmer it until the fruit becomes a jam. It must not boil, and must be kept well skimmed; clarified sugar will be found the best to use for this preserve.

1046. Bean Tarts

Boil some green beans and blanch them. Put into a puff-paste (laid in patty pans), a layer of these, and a layer of different sweetmeats, sprinkling a little loaf-sugar between each layer, then add some juice of lemon, some marrow seasoned with salt, cloves, mace, nutmeg, and candied lemon or orange peel, cover the patties, make a small hole at top, and pour in a little lemon juice. When baked, put in some white wine and a bit of butter.

Mix some chocolate, a little flour, cream, and sugar, and three eggs, boil it for half an hour, stirring continually to prevent its catching at bottom, put it into the paste with whites of eggs beaten and frothed upon it; glaze it with sugar.