Black currant red currant tarts
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Recipe by: arwa
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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
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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