Side Pannel
Black Currant and Red Currant Tarts
Black Currant and Red Currant Tarts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes
Ingredients List
- Shortcrust pastry made with
- -- wholewheat flour
- 8 oz Black currants
- 8 oz Red currants
- 4 oz Honey
- 4 tb 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"
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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