Black Currant & Red Currant Tarts Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Shortcrust pastry made with, wholewheat flour
8 ounce: Black currants,
8 ounce: Red currants,
4 ounce: Honey,
4 tbsp: 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"
Source from luhu.jp
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"
Source from luhu.jp
Tags
Cakes