Black Currant & Red Currant Tarts Recipe




Black Currant & Red Currant Tarts Ingredients

1 shortcrust pastry made with - whole, wheat flour
8 oz black currants
8 oz red currants
4 oz honey
4 tbsp chopped sweet cicely
1 glace cherries or angelica, - optio, nal

A Recipe for
Black Currant & Red Currant Tarts

 

I don't even butter my bread; I consider that cooking.

Katherine Cebrian



Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend.

Zenna Schaffer



This Black Currant & Red Currant Tarts recipe is one of many in our Dessert Category.






"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

Charles Pierre Monselet


This Recipe for Black Currant & Red Currant Tarts is one of thousands in the Recipes-to-go Dessert Cookbook.


The poets have been mysteriously silent on the subject of cheese.

G.K. Chesterton


  1. Black Currant & Red Currant Tarts Recipe
  2. Dessert Recipes
  3. Free Receipes for you to enjoy!

If you enjoy this Black Currant & Red Currant Tarts Recipe - you should enjoy the recipe collections you can find on the websites below:

Butterball Recipes

Healthy Choice Recipes

Veggie Recipes





The poets have been mysteriously silent on the subject of cheese.

G.K. Chesterton



To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.

Emily Post


This is a recipe for Black Currant & Red Currant Tarts from the recipe cookbook of Recipes-to-go (Dessert)


My wife dresses to kill. She cooks the same way.

Henry Youngman



Black Currant & Red Currant Tarts recipe - a tasty recipe for you to add to your collection!

My wife dresses to kill. She cooks the same way.

Henry Youngman



If you like this Black Currant & Red Currant Tarts recipe please let us know.


Never serve oysters in a month that has no paycheck in it.

P. J. O'Rourke



Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




If you find any errors in this Black Currant & Red Currant Tarts recipe please inform us and we will amend the Black Currant & Red Currant Tarts recipe immediately


Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




Black Currant & Red Currant Tarts

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.







Black Currant & Red Currant Tarts Directions

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"

Serves: 6

 

 

 

 

Black Currant & Red Currant Tarts Recipe brought to you by Recipes To-Go


:

 


 

Black Currant & Red Currant Tarts Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

Home >> Dessert
Recipes To Go