Peel, stone, and halve ripe apricots; line a pie-plate or small pate-pans with puff-paste and wash with white of egg. Pack the halved apricots in layers upon the crust, with a blanched almond in each half. Put in the first layer with cut sides down, hiding the almonds, and the second with the rounded sides downward, showing an almond-pit in each. Sugar abundantly and bake in a quick oven.

Canned apricots, somewhat insipid in themselves, are nice prepared in this way, as are canned peaches.