Ingredients. - Trimmings of puff paste, any kind of jam.

Method. - Butter a tart-pan of the usual shape, roll out the paste to the thickness of one-eighth of an inch, and line the pan with it, prick a few holes at the bottom with a fork to prevent the paste rising and blistering, and bake the tart in a brisk oven from ten to fifteen minutes. Let the paste cool a little; then fill it with preserve, place on it a few stars or leaves, which have been previously cut out of paste and baked, and the tart is ready for table. By making the tart in this manner, both the flavor and the color of the jam are preserved, which would be spoiled, were it baked in the oven on the paste, and less jam is required.