Variegated Fruit Tartlets

Have some molds lined with fine short paste (No. 135); prick and put into the bottom a layer of apple marmalade (No. 3674), and some halved apricots or peaches or a round slice of pear or any other cooked fruit, drained and wiped dry. Bake the tartlets in a hot oven, and after removing, unmold and leave till cold. Then cover with a thin layer of of apricot marmalade (No. 3675) diluted with a little syrup.