Wednesday, June 29, 2011
Our friends at M & M Robertsons Farm generously gave us some red currants. They are so bright red and pretty! I made currant muffins a few years ago but other than that one experience, they are a foreign fruit to me. I asked Addy what sounded good to her and she decided on a currant tart with a few black raspberries thrown in, so that's what we did.
The tart turned out pretty good. It is a little ahem...tart because I used less sugar than I probably should have. I worked off of several recipes and am not sure what I really did, but it came together somehow.
The next time I use them I think I will make currant jelly or jam. I guess that currants naturally have lots of pectin so you don't need to use any with them, pretty neat!