Black Currant & Red Currant Tarts
Yield
6 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry, shortcrust
made with wholewheat flour |
* |
| 8 | ounces |
black currants
|
* |
| 8 | ounces |
red currants
|
* |
| 4 | ounces |
honey
|
|
| 4 | tablespoons |
candied cherries
chopped, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry, shortcrust
made with wholewheat flour |
* |
| 231.2 | ml/g |
black currants
|
* |
| 231.2 | ml/g |
red currants
|
* |
| 115.6 | ml/g |
honey
|
|
| 6E+1 | 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.
