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Pear Tartlets

Roll out eight ounces of puff paste twelve inches long by eight inches wide, cut it in six pieces with a cutter, arrange them on six scalloped tart-pans three and one-half inches wide, and press down the paste at the bottom and sides so as to have the impression of the moulds, but without touching the rim, which will rise considerably when baked. Mask them with three ounces of apple marmalade equally divided; on top of this put half a large pear, dust them over with pounded sugar, put them on a baking-sheet and bake in a moderate oven for twenty minutes. Bring them to the oven door, dust the edges over lightly with more powdered sugar, melt this in the oven for about two minutes, take them out and let them cool. Spread over each a little apple jelly, turn them out carefully on a napkin spread over a dish, and serve.