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Black Currant Red Currant Tarts


1 shortcrust pastry made with - whole, wheat flour
8 oz black currants
8 oz red currants
4 oz honey
4 tbsp chopped sweet cicely
1 glace cherries or angelica, - optio, nal

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

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"


Servings: 6



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