Black Currant and Red Currant Tarts
made with wholewheat flour
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.