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Puff-Paste Tartlets

Take half a pound of puff-paste and give it eight turns; roll it out to the thickness of a quarter of an inch. Dip a plain or fluted cutter, an inch and three-quarters in diameter, into hot water, and stamp out as many rounds as will be required. Gather the trimmings of the paste together, and roll it to the thickness of the sixth of an inch. Dip the cutter again in hot water, stamp out again the same number of rounds, and form them into rings, by pressing a smaller cutter, an inch in diameter, quite through them. Moisten the edges of the rounds, and lay the rings upon them to form the rims of the tartlets. Bake in a moderate oven, and whilst they are warm fill them with good jam. Place upon this a little ornament of pastry, made of the remnants. If the tartlets are wanted hot, put them into the oven for a minute before sending them to table. They are, however, generally served cold. Time to bake, ten to twelve minutes. Sufficient, a dozen for a dish.