Recipe by Cecily Parsley
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.
- 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 See How It's Made
- 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.
- 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.
- 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.