Line tartlet tins with pastry made with ½ lb. plain flour, ¾ lb. butter, 1 tablespoonful sugar, rubbed together and made into a paste with water. Fill cases with mixture made of 1 egg and its weight in butter sugar and flour, and half a teaspoonful of baking powder. Beat butter and sugar together, add beaten egg, flour and powder. Into each case put a very little jam, then 1 spoonful of cake mixture, and bake in a quick oven for half an hour.
Line tartlet tins with pastry made with