Green Almond Tarts.
GATHER some almonds off the tree before they
begin to shell, scrape off the down, and put them into a
pan with some cold spring water. Then put them into a
skillet with more spring water, set it on a slow fire, and
let it remain till it just simmers. Change the water twice,
and let them remain in the last till they begin to be tender.
Then take them out, and dry them well in a cloth:
Make a syrup with double-refined sugar, put them into
it, and let them simmer a short time. Do the same the
next day, put them into a stone jar, and cover them very
close, for if the least air comes to them, they will turn
black. The yellower they are before they are taken out
of the water, the greener they will be after they are
done. Put them into your crust, cover them with syrup,
lay on the lid, and bake them in a moderate oven.