Cook apple, raspberries and currants with sugar till tender and leave to cool.
Roll out the pastry, line 4 X 10cm loose base fluted tartlet tins. Divide the apple mixture between the pastry cases.
Decorate the tarts with strips of pastry. Bake in the middle of a preheated oven at 190° C, 375° F, Gas 5 for 20 minutes. Remove from the oven and leave to cool.
Serve with thick double cream or ice cream.
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