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Peach Tartlets

Roll half pound feuilletage on a lightly floured table to the thickness of a sixth of an inch. Then with a three-inch pastry cutter cut out six even pieces. Arrange on six scalloped tartlet forms, then with the thumb carefully press down the paste at the bottom and sides of the moulds. Place a teaspoon currant jelly at bottom of each mould. Peel, cut in halves and remove stones of six good-sized, sound, ripe peaches, then cut each half in three slices. Arrange six slices over each tartlet, sprinkle over, evenly divided, two ounces powdered sugar. Lay on a baking sheet, set in oven fifteen minutes. Bring them to the oven door, sprinkle a little more sugar around edges of the tartlets, reset in oven three minutes more. Remove, spread a teaspoon currant jelly over each tartlet, take them from the moulds and serve.