Apple Tartlets

Line two dozen hollow tartlet molds with fine short paste (No. 135); fill them to half their height with apple marmalade (No. 3674) flavored with vanilla and on each one lay a round piece of apple cut out with a plain cutter the same diameter as the tartlet. On each slice of apple put a pinch of sugar, then cook in a hot oven. Unmold and cover each one with a thin layer of apricot marmalade (No. 3675).

Sour Apple Tartlets.—Have some deep tartlet molds and line them with short paste (No. 135), then fill three-quarters full with sour apple marmalade. Wet the edges of the tartlets and cover with a layer of the same short paste. Egg the surface and lay on each two rounds of parings of puff paste cut out with a channeled cutter and of graduating sizes; egg again and bake in a hot oven. These tartlets can be used as a garnishing for saddles of venison, etc.

Sour Apple Marmalade.—Peel and quarter some sour apples, put them in a basin, cover with water and cook on a good fire. As soon as done pour them on a sieve to drain well. Strain the pulp through a sieve into a basin, add the same weight of sugar and let reduce on the fire for a few moments. Pour into jars and leave to cool.