Black Currant And Red Currant Tarts
| 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 | T | 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:
“When God ordains, He sustains.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 102
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.9mg
Potassium: 235.5mg
Carbohydrates: 26.6g
Fiber: 1.7g
Sugar: 18.3g
Protein: 1.1g