Have ready buttered twelve or as many small tartelette pans as you may
require, line each one with a piece of puff paste cut with a cutter of
the same size as the pans, force up the edges with your thumb and
finger, put a small ball (made of stiff flour and water paste) in each,
and bake them nicely in a very hot oven; when done take out the little
balls, turn the tartelettes upside down, shake powdered sugar over the
bottom of each, and glaze with a salamander, turn them over, shake sugar
in the interior, which also glaze with the salamander; you have
previously chopped two ounces of almonds very fine, which put into a
basin, with two ounces of sugar, and mix well with the white of an egg,
spread a little upon the bottom of each tartelette, shake a little sugar
over and place them in a slow oven to dry; when ready to serve put an
apricot in each, stewed as for the vol-au-vent d’abricots (No. 1142).
They may be served salamandered very crisp upon both sides, omitting the
almonds.