Redcurrant and Raspberry Tart

• Short crust pastry, using
• 6 oz. flour, etc.
• 1½ lb. redcurrants

Strip the currants from the stalks, rinse and place half of the currants in a 1½-pt. pie–dish. Add the sugar, the hulled raspberries, then the remaining redcurrants. Line the edge of the dish with pastry. Cover with pastry, brush lightly with water and dredge well with castor sugar. Bake in a fairly hot oven (400° F., Gas 6) for abou