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Jelly Tarts

Roll out one-half pound of rich puff paste, cut it into rounds about two and one-half inches in diameter, dampen the edges with water, pinch the paste so that it will assume shapes like three-cornered hats, put a small tin of the same shape inside each tart and bake lightly in a moderate oven. Remove them when done, brush over the paste with egg and glaze, pipe around the sides both inside and out, fill up with small squares of any kind of jelly, over this place a heap of well-whipped cream, pipe over this again, and serve.