Jams and Jellies by Louis Stern
Jellies and jams are used in every bakeshop where cakes and tarts are baked, such as jelly roll, diamonds and jelly squares, layer cakes, jelly tarts, etc. No jelly should be put on cakes or tarts to be baked in the oven, for it will cook and run all over the cake. It will make the cake look dirty and will soak into the cake, make it soft and heavy.
Tarts are made by lining small patty pans with puff paste, rolled out thin and filled with different kinds of jams or stewed fruits, such as strawberries, raspberries, cherries or peaches.
Bakers that want a cheap tart usually line small patty pans with puff paste and set away to dry for about one-half hour and bake in medium oven. When baked they are filled with jelly.