Open Tarts and Tartlets
| PAGE | |
|---|---|
| Almond Tartlets—I. | 129 |
| ″ ″ II. | 129 |
| Chocolate Cream Tartlets | 130 |
| Cream Tartlets | 130 |
| Cream and Fruit Tartlets | 131 |
| Fruit Tartlets | 132 |
| Lemon Cheesecakes | 132 |
| Mincemeat | 133 |
| Orange Tartlets | 133 |
| Strawberry Tartlets | 134 |
Almond Tartlets — I
¹⁄₄ lb. sweet almonds
5 ozs. powdered sugar
10 drops vanilla
6 whites of eggs
A few drops of lemon juice
Blanch and pound the almonds with the lemon juice. Add the sugar. Whip the whites to a stiff froth. Stir in the almonds, sugar and vanilla. Bake in a moderate oven in patty pans lined with puff pastry.