TART SHELLS:

2 c. sifted flour
1 tsp. salt
2/3 c. shortening
5-7 tbsp. cold water

Sift flour and salt together. Add shortening and cut in with a fork until it forms pea-size balls. Add water, 1 tablespoon at a time, tossing the mixture after each addition (5 may be enough). The dough should stick together without being sticky.

Form into a ball. Place between two sheets of waxed paper and roll from the center to the edge to 1/8-inch thick.

Use a glass or cup the size of the tart-tin cups and cut circles out of the dough. Place the circles into the tin and press down gently to form. Prick dough with a fork to release steam while baking.

FILLING:

2 eggs, well beaten
1/2 c. brown sugar
1/2 c. white sugar
1/4 c. melted butter (1/2 stick)
1 tsp. vanilla
1 c. currants
1/2 c. pecans, chopped

Mix together eggs, brown and white sugar, butter, and vanilla. Stir in currants and pecans.