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Black Currant & Red Currant Tarts
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Tarts
Ingredients:
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"
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