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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 1 |
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This is an unusual and tasty Yorkshire dessert hand-copied from a book called Mastering Herbalism. I have fresh spearmint in my garden, but currants can't be found locally. I substituted a nice, chunky blackcurrant jam, and reduced the cup of sugar by half. Ingredients:
4 cups sifted sifted flour |
4 tablespoons white sugar |
1 pinch salt |
4 egg yolks |
2 cups butter |
1 grated lemon, rind of |
1 cup chopped fresh spearmint |
1 cup currants |
1 cup brown sugar |
Directions:
1. Sift the flour, white sugar and salt together, and loosely work in the egg yolks, butter and lemon rind. Add enough water to roll the dough into a ball.
2. Chill for at least 1 hour in refrigerator; roll out in two sheets, filling 6 tart shells with one, reserving the other for the tart coverings.
3. Mix the spearmint with the currants and the brown sugar and fill each tart with it. Cover the remaining pastry, pressing the lower and upper crusts together with a fork and bake in a preheated 450° oven until golden brown.
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