No. 1155. Tartelettes pralinées aux Abricots.
Have ready buttered twelve or as many small tartelette pans as you may require, line each one with a piece of puff paste cut with a cutter of the same size as the pans, force up the edges with your thumb and finger, put a small ball (made of stiff flour and water paste) in each, and bake them nicely in a very hot oven; when done take out the little balls, turn the tartelettes upside down, shake powdered sugar over the bottom of each, and glaze with a salamander, turn them over, shake sugar in the interior, which also glaze with the salamander; you have previously chopped two ounces of almonds very fine, which put into a basin, with two ounces of sugar, and mix well with the white of an egg, spread a little upon the bottom of each tartelette, shake a little sugar over and place them in a slow oven to dry; when ready to serve put an apricot in each, stewed as for the vol-au-vent d’abricots (No. 1142). They may be served salamandered very crisp upon both sides, omitting the almonds.
No. 1156. Tartelettes de Pêches.
Make your tartelettes as in the last and fill with peaches dressed as for vol-au-vent (No. 1141).
No. 1157. Tartelettes aux Cerises.
Proceed as before, filling them when baked with cherries dressed as for the vol-au-vent (No. 1144).
No. 1158. Tartelettes aux Groseilles vertes.
Make the tartelettes as before, have ready three pints of young green gooseberries, which put into a sugar-pan with three quarters of a pound of lump sugar and half a wineglassful of water, place them over a sharp fire, moving them round occasionally till done, which you may ascertain by their shrivelled appearance, if too much done they will become quite brown, put them in a basin and leave them till quite cold, when fill the tartelettes and serve.
No. 1159. Tartelettes of Greengages.
Prepare your tartelettes as before and fill with greengages prepared as directed for the vol-au-vent (No. 1143).