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Peach Tartlets

Sift one pound of flour through a fine sieve onto a table, make a hollow in the center and put in twelve ounces of butter broken in little bits, two tablespoonfuls of sugar, a little salt, the yolks of three eggs and a little water, and work them gradually together. Line a dozen or more buttered tartlet-moulds with the prepared paste, put a thin layer of apple marmalade on the bottom of each, and half fill them with rice boiled in milk; cover each with paper and bake in a moderate oven. When done remove from the oven and leave them for ten minutes, then spread in a layer of marmalade, fill up the spaces with rice that has been boiled and mixed with cream, and put half a preserved peach on each, round side upward. Squeeze some meringue through a biscuit-forcer in little beads between the paste and peaches, sprinkle powdered sugar over and place them in a slow oven for ten or twelve minutes. Reduce the peach syrup, take the tartlets out of the oven, dip a paste-brush in the syrup, and brush the peaches over with it. Arrange them in a group on a dish covered with an ornamental dish-paper, and serve.