Red-Currant and Raspberry Tart

Ingredients

• 1-1/2 pint picked currants
• 1/2 pint raspberries
• 3 heaped tablespoonfuls of moist sugar
• 1/2 lb short crust

Instructions

1. Strip the currants from the stalks, and put them into a deep pie-dish, with a small cup placed in the midst, bottom upwards;
2. add the raspberries and sugar;
3. place a border of paste round the edge of the dish, cover with crust, ornament the edges, and bake from 1/2 to 3/4 hour: strew some sifted sugar over before being sent to table.
4. This tart is more generally served cold than hot.