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.