Recipe - Black Currant And Red Currant Tarts

Shortcrust pastry made with
wholewheat flour
8 ounce Black currants
8 ounce Red currants
4 ounce Honey
4 tablespoon Chopped sweet cicely
Glace cherries or angelica,
optional

Heat oven to 400F. Use the pastry to line 6 tart tins 2inches 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini