Amount
Ingredient
Preparation



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

 Heat oven to 4F.

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.