Almond Tartlets—II

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Blanch and pound the almonds.
  2. Melt the butter.
  3. Grate the rind of the lemons.
  4. Beat the yolks.
  5. Mix all thoroughly together except the whites.
  6. Beat them to a froth, and stir them in last.
  1. Line two round tins with short crust (see p. 127).
  2. Spread it with apricot jam, and pour the almond mixture over it.
  3. Bake in a slow oven.
Original Text
Almond Tartlets—II 5 ozs. potato flour 8 yolks 3 whites 2¹⁄₂ ozs. butter 2 lemons 2¹⁄₂ ozs. sweet almonds ¹⁄₄ oz. bitter almonds Blanch and pound the almonds. Melt the butter. Grate the rind of the lemons. Beat the yolks. Mix all thoroughly together except the whites. Beat them to a froth, and stir them in last. Line two round tins with short crust (see p. 127). Spread it with apricot jam, and pour the almond mixture over it. Bake in a slow oven. [Pg 130]
Notes
—