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Currant Tart

Place three breakfast cupfuls of thoroughly cleaned currants in a basin with four ounces of powdered sugar. Line a tart-dish with paste and spread over it a tablespoonful of apple sauce; place the currants and sugar over this, put a rim of paste round the edge of the dish and moisten with beaten egg on both sides before putting it on, fasten it securely at the ends, put the dish in a moderate oven and bake for about fifty minutes. Take it out, sprinkle the surface well with powdered sugar, return it to the oven to melt the sugar, take out again, spread over some sweet jelly, and serve.