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Apple Tartlets

Lightly butter six individual tartlet moulds. Roll out on a lightly floured table a half pound pie paste to one-fifth inch in thickness. With a pastry cutter cut out six pieces a shade larger than the moulds, line tartlets with paste, then neatly spread a teaspoon apple jelly at bottom of each. Cut four apples in quarters, peel and core, then finely slice. Place in a bowl, with an ounce powdered sugar, two saltspoons cinnamon in powder and half teaspoon vanilla essence, turn well in seasoning, evenly place in the six moulds and set in oven for thirty minutes. Remove, spread another teaspoon apple jelly over surface of each, take up from moulds, dress on a dish with folded napkin, sprinkle a little powdered sugar over and serve.