Conde Tart

Spread a thin flat of fine foundation paste (No. 135) or half puff paste (No. 146) on a baking sheet; cut it into a round and cover the surface within an inch and a quarter from the edge with a layer of vanilla frangipane (No. 44); wet the borders of the flat and cover entirely with another thin one of fine puff paste: press the edges with the fingers and scallop out with the tip of a small knife, then cover the surface with a Conde preparation (No. 2) made of chopped almonds, powdered sugar and egg-whites; besprinkle over with fine sugar and cook the tart in a slack oven for three-quarters of an hour.