| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cakes |
6 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is waiting for you”