Black Currant and Red Currant Tarts

• 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

1. Heat oven to 400F (200C).
2. Use the pastry to line 6 tart tins 2-inches deep by 2 inches diameter.
3. Mix the currants with the honey and cicely.
4. Fill the pastry with the currants.
5. Cover each tart individually with foil and place on a baking sheet.
6. Bake for 25 minutes.
7. Let them cool completely.
8. If you wish, whip up some cream and pipe it onto the tarts.
9. Decorate with glace cherries or angelica.

pastry, black currants, red currants, honey, candied cherries

Taken from recipeland.com/recipe/v/black-currant-red-currant-tarts-5355 (may not work)