Black Currant & Red Currant Tarts

  • on July 10, 2010
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Ingrients & Directions

Shortcrust pastry made with 4 oz Honey
— wholewheat flour 4 tb Chopped sweet cicely
8 oz Black currants Glace cherries or angelica,
8 oz Red currants — 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

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”

6 servings

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