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Gooseberry Tart

For this tart cover the outside of a round agate-ware baking dish, with Chopped Paste. Chill, bake. For filling mix four cups gooseberries, one cup sugar, few gratings lemon rind, few gratings nutmeg. Stew until gooseberries are tender; add two tablespoons butter. Use hot or cold in paste shell. Serve with cream or soft custard.