- 3/4 cup (175 ml) sweet butter
- 2 large eggs
- 1 tbsp (15 ml) vanilla
- 24 unbaked small tart shells
- 3/4 cup (175 ml) currants
- 1 3/4 cups (425 ml) brown sugar
Cream butter and sugar. Add one egg at a time mixing with electric beat' smooth Add currants and vanilla; mix well. Fill tart shells two thirds full 375 degrees F (190 C.) for 17 minutes. Makes 24 (3-inch or 7-cm) tarts.