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Black Currant and Red Currant Tarts

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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

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