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Tartlets, Patissiere

Prepare a creme patissiere. Scald in boiling water for two minutes two ounces almonds, drain, peel, and finely chop, then place in oven on a tin until they obtain a nice brown colour, tossing them once in a while. Remove and add to creme, stir well and keep till required.

Lightly butter six tartlet moulds. Roll out on a lightly floured table a half pound pie paste to one-sixth-inch thickness. With pastry cutter a shade longer than top of moulds cut six pieces and line tartlets with them, then line inside of each with a piece of buttered paper, fill up with dried beans and place in oven for twenty minutes. Remove, take out beans and paper, fill up with creme and nicely smooth surface, sprinkle a little powdered sugar over, then set in oven for eight minutes. Remove, lift up from moulds, dress on dish with a folded napkin and serve.