|Pastry||2 Cup (32 tbs)|
|Brown sugar||2 Cup (32 tbs)|
|Walnuts||1 Cup (16 tbs)|
1)In a saucepan, add currants and water to cover them. Boil for 10 minutes. Keep aside.
2)Divide pastry into 24 equal parts and roll each part into 4-inch circle.
3)Take 24 miniature tart or small muffin cups and line them with pastry.
4)Drain currants and add to the remaining ingredients.
5)Fill shells and bake at 350 degrees for 30 minutes.
6)Serve currant tarts warm with whipped cream topping.