Search
by Ingredient

Black Currant & Red Currant Tarts

StarStarStarStarEmpty star

Submitted by janny

YIELD

6 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

1 1
EACH EACH PASTRY, SHORTCRUST
made with wholewheat flour *
8 231.2
OUNCES ML/G BLACK CURRANTS *
8 231.2
OUNCES ML/G RED CURRANTS *
4 115.6
OUNCES ML/G HONEY
4 6E+1
TABLESPOONS ML CANDIED CHERRIES
chopped, optional *

Directions

Heat oven to 400℉ (200℃).

Use the pastry to line 6 tart tins 2-inches deep by 2 inches diameter.

Mix the currants with the honey and cicely. Fill the pastry with the currants.

Cover each tart individually with foil and place on a baking sheet.

Bake for 25 minutes. Let them cool completely.

If you wish, whip up some cream and pipe it onto the tarts.

Decorate with glace cherries or angelica.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 90 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

Email this recipe