Swiss Tartlets

From 1922:

Roll out a piece of puff pastry ¼ in. thick, and cut out 20 round pieces 2 in. in diameter; place them in tartlet pans and fill with the following mixture: 3 oz. Butter, 2 oz. powdered sugar, 3 eggs, 2 oz. Honey, 4 oz. powdered stale sponge cakes, a little essence of lemon, half glassful brandy. Mix well, and bake the tarts in a moderate oven. When cold, spread the tops with the mixture. Put 4 oz. icing sugar in a basin with a few drops of vanilla and a little water to make it as thick as cream. Put chopped almonds on top.