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Almond Tartlets

Line a sufficient number of tartlet-moulds with paste, cut the paste on the rims of the moulds, then mask the bottom with a thin layer of marmalade. Pound some blanched almonds dried in the oven, mixing by degrees the same amount of sugar, a little orange or lemon zest, and the yolk of half a dozen eggs. Fill the tartlets, sprinkle them over with fine sugar, and bake in a slack oven for twenty-five or thirty minutes.