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Grape Tarts

Lightly butter a straight-edged pie plate, roll out on a lightly floured table half pound pie paste to the size of the plate and with it line the plate. Neatly press down the paste at the bottom and edges, then trim off that adhering around the edges, cover the pan with buttered paper, then fill up with dried beans and bake in oven for twenty minutes. Take out, let rest for five minutes, remove the beans and paper, spread two tablespoons currant jelly at the bottom of the pie. Remove stems from one and a half pounds sweet grapes, place them in a bowl, add two ounces sugar, tablespoon rum and one maraschino, mix well, then arrange them in the pie plate, set in oven for ten minutes. Remove, sprinkle a little powdered sugar over, lift up the tart from the paste and serve either hot or cold.