Shortcrust pastry made with 4 oz Honey
— wholewheat flour 4 tb Chopped sweet cicely
8 oz Black currants Glace cherries or angelica,
8 oz Red currants — optional
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”
Yields
6 servings
