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Petites Surprises

Place in a basin three ounces peeled and finely chopped almonds, three ounces sugar, three ounces flour, two ounces melted butter, two whole eggs, the yolk of another and the rind of quarter of a lemon finely chopped up. Mix all well with the spatula for five minutes. Lightly butter six individual tartlet moulds, then pour in some of the preparation up to half their capacity. Press through a sieve two preserved apricots and evenly divide over the six moulds, then fill up with the balance of the preparation. Arrange them on a tin, set in a moderate oven for twenty minutes, remove, let cool off, unmould on a dish with a folded napkin, sprinkle a little powdered sugar over and serve.