No. 3329
Cherry Tartlets
Tartelettes aux Cerises
Pick the stalks and stones from a few handfuls of fine sour cherries; lay them in a basin, strew over sugar and leave to steep. Line two dozen hollow spindle-shaped tartlet molds with foundation paste (No. 135); fill with the cherries and bake in a brisk oven; unmold as soon as done and leave stand till cold, then cover with a thin layer of currant jelly (No. 3670) dissolved in a little syrup.