Black currant and red currant tarts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Shortcrust pastry made with wholewheat flour | ||
| 8 | ounces | Black currants |
| 8 | ounces | Red currants |
| 4 | ounces | Honey |
| 4 | tablespoons | Chopped sweet cicely |
| Glace cherries or angelica, optional | ||
Directions
Heat oven to 400F. Use the pastry to line 6 tart tins 2-inches deep by 2 inches diameter. Mix the currants with the honey & cicely. Fill the pastry with the currants. Cover each tart individually with foil & place on a baking sheet. Bake for 25 minutes. Let them cool completely.
If you wish, whip up some cream & pipe it onto the tarts. Decorate with glace cherries or angelica.
Gail Duff, "A Book of Herbs & Spices" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini