[716.] Tartelettes of Cherries.— Roll out 1 pound short paste ¼ inch in thickness and cut out with a tumbler or round cake cutter 20 rounds about 2 inches in diameter; roll out the remaining paste and cut it into long strips ½ inch wide and ⅛ inch thick; lay these strips around the top edge of each round and ornament them with the pastry wheel by pressing small dents in it with the wheel; lay around each a strip of white paper, fasten the two ends with the white of egg (to keep it in its place) and set them in shallow tins; remove the pits from 2 pounds cherries, mix the fruit with sugar and fill them into the tartelettes; then bake in a hot oven; in the meantime crack the pits of cherries, put them over the fire with a little water and boil 5 minutes; then strain; mix in a bowl 1 cup sour cream with 2 rolled zwiebacks, the yolks of 2 eggs, 2 tablespoonfuls sugar and 2 tablespoonfuls of the strained water from the pits; when the tartelettes are nearly done fill 1 spoonful of the above mixture into each one and return them to oven again until the cream is firm; take them from oven, remove the paper and serve when cold dusted with sugar.
[717.] Tartelettes of peaches, plums or apricots are made the same as cherries, but without the cream.
[718.] Tartelettes d’apricots.— Line ½ dozen small patty pans with puff paste or fine pie crust and fill them half full with apricot marmalade; cut 9 apricots in halves, peel them and remove the pits; boil the apricots for 2 minutes in sugar syrup, lay a half apricot into each tartelette and bake in hot oven; in the meantime boil the syrup until thick; crack the pits, take out the kernels, scald them in boiling water, remove the brown skins and divide them into halves; when the tartelettes are done take them out of the form, lay onto each one 2 halves of the kernels and pour a little of the cold syrup into each one; serve when cold.
[719.] Tartelettes of peaches, plums, apples, cherries, currants, raspberries or gooseberries are made the same way as apricots.
[720.] Tartelettes of Strawberries.— Roll out ½ pound puff paste about ⅛ inch in thickness and cut out with a round cake cutter 10 rounds; lay them into 10 small buttered patty pans and press the paste in evenly; let the paste stand a little higher than the pan; mix flour and water to a stiff dough, divide it into 10 equal parts the size of a walnut, roll it out into balls and put into each form a ball; press them in firmly and bake in a hot oven; when done draw them to front of oven, dust over with sugar and return them to oven again so they obtain a glaze; then remove the inside water dough and set the tarts aside to cool; roll out thin the remaining puff paste and cut out small rings; lay them on shallow buttered tins, dust them with sugar and bake in a slow oven; press ½ pint strawberries through a sieve and mix them with 3 tablespoonfuls powdered sugar; wash and drain ½ quart strawberries, put them in a dish, pour the mashed strawberries over the whole fruit and fill them into the tartelettes; lay onto each one 2 rings and serve them on a napkin. Raspberries and currants stewed together may be used instead of strawberries. Stewed cherries, peaches, apricots, plums or any kind of preserved fruit may also be used.
[721.] Fleurons of Puff Paste.— Roll the puff paste out ⅛ inch in thickness, cut it with a cake cutter into shapes of half moons, lay them on tins, brush over with beaten egg and bake in a quick oven. Fleurons are used for garnishing dishes.
[722.] Fanchonnettes de creme.— Line 12 small patty forms with short paste (Mürber Teig) and put into each one a thin layer of fruit marmalade; put 4 whole eggs into a saucepan and beat them to a froth; add 1 pint sweet cream or milk, 3 tablespoonfuls sifted flour, a pinch of salt, 1 heaping tablespoonful butter and 4 tablespoonfuls sugar; stir this over the fire till it boils; then add 10 macaroons rolled fine; fill the patty forms ½ full with the boiled cream when cold and bake in a medium hot oven; when done take them out of the form and fill them full with the remaining cream; when cold spread over some marmalade, squirt over the top a little meringue and serve on a napkin.
[723.] D’Artois Meringues.— Prepare ½ pound puff paste, roll out and fold over 10 times; line a large pie plate with it, spread over a thick layer of pineapple marmalade and bake in a medium hot oven; when done draw it to front of oven and spread over a thick meringue; cut the pie into pieces, move them a little apart, lay on each one a few strips of blanched almonds, dust over some sugar and set for 15 minutes into a cool oven to dry.
[724.] Condés.— Chop fine 6 ounces blanched almonds and mix them with 3 tablespoonfuls powdered sugar and the beaten whites of 1 or 2 eggs; roll out some rich puff paste very thin, spread over the almond mixture and dust over some powdered sugar; cut them into finger lengths 2 inches wide and bake in a slow oven.
[725.] Small Royal Cakes.— Prepare a puff paste and roll it out thin about ¼ of an inch in thickness; mix 6 ounces powdered sugar with the beaten whites of 2 eggs; spread this over the rolled out paste, cut it into strips of 1½ inches wide and 3½ inches long, lay them in shallow tin pans and bake in a slow oven to a delicate brown.