French Tart.

Just 4 u

Make a rich pie−dough. Line a large pie−dish with the paste and bake. Take 3 ounces of almonds and pound
to a paste; add 3 tablespoonfuls of pulverized sugar, 2 tablespoonfuls of melted butter, 1/2 teaspoonful of
cinnamon and the yolks of 2 eggs well beaten with 1 tablespoonful of rum. Add the beaten whites; fill the pie
and bake in a moderate oven. Then make a glacé. Mix 1 ounce of granulated sugar with 1 tablespoonful of
cold water and let come to a boil. Put on the pie when cool and serve.