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Makes 18 medium tarts

Ingredients

• 1 cup currants

• 3 tablespoons batter butter

• 3 tablespoons cream

• 1 cup brown sugar

• 1 teaspoon run flavoring

• 1 egg, beaten

• 18 unbaked tart shells

Method

1. Preheat oven 375 to 400 degrees.

2. Pour boiling water over currants and allow to stand till soft.

3. Drain well.

4. Melt butter. Add cream, brown sugar and rum flavoring.

5. Add currents. Stir in egg.

6. Fill tart shells and bake for about 15 to 20 minutes or until pastry and filling our light brown.

Recipe by member Betty Agnew,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter