Demonet Tartlets

Line a sufficient number of tartlet molds with puff paste parings (No. 146). Put in a saucepan four ounces of sugar, four ounces of butter and half a pint of water; set it on the fire and at the first boil add half a pound of flour; dry the preparation for one second, then remove from the fire and beat in seven or eight eggs singly and a little powdered vanilla and finely chopped citron. Cover the bottom of the tartlet molds with apricot marmalade (No. 3675) and fill them with the above paste pushed through a pocket; lay two small bands of paste on top, crossing them; in each triangle place a half cherry; bake in a medium oven.