|Currants||10 Ounce (1 Package)|
|Pie pastry||1 (2 Crust)|
|Eggs||4 , beaten|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon extract||1 Teaspoon|
Place the currants in a bowl and add just enough water to cover.
Let stand for at least 15 minutes.
Roll the pastry on a floured surface.
Cut into 3 inch circles.
Fit the pastry into muffin cups; flute the edges.
Drain the currants.
Mix the remaining ingredients in a bowl.
Fill the pastry cups and sprinkle with a little nutmeg.
Bake at 425 degrees for about 25 minutes or until done to taste.
Remove from oven and cool.
Remove cooled tarts from muffin cups with a knife.
Serving size: Complete recipe
Calories 2071 Calories from Fat 713
% Daily Value*
Total Fat 79 g122.1%
Saturated Fat 29 g144.8%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 2220.7 mg92.5%
Total Carbohydrates 313 g104.2%
Dietary Fiber 15 g60.1%
Sugars 174.2 g
Protein 36 g72.4%
Vitamin A 21.9% Vitamin C 193.7%
Calcium 22.6% Iron 50.1%
*Based on a 2000 Calorie diet