Almondine Tartlets

Have some tart paste (No. 149) and with it line some tartlet molds; prick the paste and cover the bottoms with apricot marmalade (No. 3675). Cut up finely four ounces of peeled almonds; dry them in the oven and then roast to a fine color; when cold pound with half a pound of powdered sugar, and pour this into a vessel to beat with a spoon, incorporating into it one egg-yolk and three whites, having the whole slightly creamy, then add four ounces of chopped candied peel. Fill the lined molds three-quarters full with this preparation, bestrew sugar over the tops and cook in a slack oven; glaze well with sugar before removing.