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Currant Tarts

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3 cups fresh currants
1 1/2 cups sugar
1 tablespoon quick cooking tapioca
chopped pastry
cracker crumbs


Line muffin or individual patty pans with the pastry. Wash and stem the currants. Add the sugar and tapioca. Dust the lined pans with cracker crumbs. Put in the fruit mixture; and top with crisscross strips of pastry, lattice fashion. Bake 35 minutes in a hot oven, 375 to 400 degrees F.

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