- 2 cups dried currants
- ¼ cup ruby Port
- ½ 15-ounce package All Ready Pie Crusts (1 crust)
- 2/3 cup sugar
- 3 tablespoons unsalted butter, room temperature
- 2 large eggs
- Whipped cream (optional)
1. Combine currants and Port in small bowl. Let stand 30 minutes. 2. Meanwhile, Preheat oven to 400°F. Press out crust on lightly floured work surface to remove creases. Transfer to 9-inch-diameter tart pan with removable bottom. Line crust with aluminum foil. Fill foil-lined crust with dried be...