Black Currant & Red Currant Tarts

These little tarts are pure British countryside baking. Wholemeal shortcrust pastry cradles a jewel-toned filling of black and red currants, their sharp, berry-bright flavour softened by just enough honey to keep things balanced.

The recipe couldn’t be simpler. Mix the currants with honey, fill the lined tart tins, cover with foil, and bake. That’s the whole of it.

Once cooled, a swirl of whipped cream and a few glacé cherries turn them into something quite elegant for afternoon tea or a summer pudding course.

Kitchen Tips

• Use proper deep tart tins, about 2 inches across and 2 inches deep. Shallow tins won’t hold enough filling to get that gorgeous fruit-to-pastry ratio.
• Cover each tart with foil before baking. This traps steam and keeps the currants from drying out or scorching on top.
• Let them cool completely before removing from the tins. The honey-fruit filling needs time to set, otherwise it runs everywhere.
• Fresh currants are seasonal, so grab them when you spot them at the market. Frozen currants work in a pinch but drain off excess liquid first.