Title: Black Currant and Red Currant Tarts
Categories: Cake
Yield: 6 Servings

		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

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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