Peach Tartlets with Rice

Prepare a fine foundation paste (No. 135); line some tartlet molds, cover the bottoms with a little apple marmalade (No. 3674), and fill the molds level to the top with rice with cream flavored with vanilla (No. 160), then bake them. As soon as done unmold and lay a compoted half peach on top (No. 3691), placing a circle of meringue points all around; bestrew with sugar, and push in a slack oven in order to color the meringue lightly, and afterward cover the peaches with a light syrup.