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Plum Tartlets

Roll out some puff paste to twenty-one inches by eight inches and cut round with a cutter. Line six fluted tartlet tins with the paste and press the paste at the bottom and sides so as to retain the shape of the mould, mask them with three ounces of apple marmalade equally divided; over this place a dozen plums cut in halves and stoned, dust over with powdered sugar and bake for twenty minutes in a moderate oven; bring them to the oven door, dust the edges over with powdered sugar, melt this for a couple of minutes in the oven and take out the tarts, let them cool and turn them out of the pans. Then mask them with a little apple-jelly and serve on a napkin spread over a dish.