Take small patty pans, line them out with short crust and then fill them with red currants, black currants, raspberries or what fruit you choose; heap them up high in the center, add a little powdered sugar to each, wet the edge of the paste with water, then lay on a top covering about an eighth of inch thick, press the two edges of pastry together and then with a sharp knife pare off the excess of pastry from the edges of the patty pans, holding the knife in a slanting position toward the center of the tart or patty; now with the thumb press the paste around the base of the fruit, about half an inch from the edge of the patty pan; press it hard enough to all but break the paste and so as to push the fruit up in a cone in the center; now wash them with water and bake them. The object of pressing the paste so thin around the base of the fruit, is that the juice of the fruit may break through the paste in baking and run around the groove or gutter formed by the pressing of the paste, and when baked it has a rich and pretty effect. They take their name from the peculiar appearance given to them by the fruit juice so running in this groove, and are consequently called gutter tarts. They look very pretty and give a fine effect.