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Gooseberry and Currant Tarts

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1 can gooseberries
1 can red currants
1 tablespoon cornstarch
6 to 8 baked tart shells
1/2 cup whipped cream


Drain juice from fruit. To the juice add cornstarch and cook until clear and thick, stirring to keep the mixture smooth. Add sugar to sweeten, if desired. Add drained fruit and cool. Pour into baked tart shells. Top with whipped cream.

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