1/2 c. butter
1 c. brown sugar
1 egg, beaten
1 tsp. vanilla
3/4 c. currants or pecans or walnuts

Melt butter, remove from heat and add remaining ingredients. Use half of pastry recipe and roll very thin. Place in tart tins and fill only 3/4 full (absolutely no more). Bake at 425 degrees for 10 minutes, makes 48 tarts.