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Macedoine Tartlets

Lightly butter six individual tartlet moulds. Roll out very thin on lightly floured table half pound pie paste. Cut out six round pieces of equal size, half an inch larger in diameter than the moulds. Nicely arrange the paste in the moulds, pressing well around the edges, then fill them with white beans (dried); place them in a tin and bake in the oven for ten minutes. Remove, let cool off, remove the beans and detach the tartlets from the moulds. Cut into small pieces one sound, peeled and seeded apple, one sound, peeled and seeded orange, six strawberries, twelve stewed canned cherries, one peach and two plums; place in a bowl with three tablespoons currant jelly, one tablespoon good maraschino and two tablespoons fine sugar; mix well with a wooden spoon for two minutes, then fill the tartlets with the fruit and serve.