Ingredients. - Short paste, puff paste or puff paste trimmings, one pound of greengage jam, castor sugar, vanilla sugar, one gill of cream, glace cherries, angelica.

Method. - Line the patty-pans with short paste, brush the edges lightly over with beaten egg or water, and sprinkle with castor sugar. Fill them with jam, and bake in a moderately hot oven from ten to fifteen minutes. Roll the puff paste out to about one eighth of an inch or less in thickness, and stamp out some rings fully half an inch less in diameter than the tartlets. Brush them over with milk, turn the wet side on to the castor sugar, and place on the baking-sheet sugar side upwards. Bake in a quick oven; when cold, place the rings of paste on the tartlets, and fill the center with cream, stiffly-whipped and sweetened with vanilla sugar. Place half a glace cherry in the center of each, and insert a few strips or leaves of angelica to complete the decoration.