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 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”