2460—Croûte aux Abricots au Marasquin

Cook some Savarin paste in buttered tartlet moulds. When these tartlets are cooked, hollow them out at the top, taking care to leave a somewhat thick border all round.

Coat them inside with pralin (No. 2352, Pralin), and dry them in a moderate oven. Then garnish the centre of the tartlets with frangipan cream, combined with filbert No. 2352, Pralin. Upon this cream set a stoned apricot poached in Maraschino.

Surround the apricot with small, candied half-cherries, alternated with lozenges of angelica. Serve an apricot sauce, flavoured with Maraschino, separately.