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Black Currant & Red Currant Tarts

Author/Submitted by:
Servings: 6
Categories: Desserts / Tarts

    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

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"

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