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Currant and Raspberry Tart

The addition of a few raspberries very greatly improves the flavour of a red currant tart, but they must be carefully looked over to see that there are no little worms inside the berries after they are picked. Strip the currants from the stalks, and allow three heaped table-spoonfuls of moist sugar to every quart of fruit. Line the edges of a deep pie-dish with good crust (see CRUST FOR FRUIT TARTS). Place an inverted cup in the middle of the dish. Fill the latter with the fruit, and cover it with the same crust as the edges. Ornament the top as fancy dictates, and bake in a good oven. Sift a little pounded sugar over the tart before serving it. Time to bake, half an hour or more, according to the size of the dish. Probable cost, 1s. Sufficient for four or five persons.