Mr B and I love scouring the clearance sections of the supermarket aisles in search of a bargain, and during last weeks food shop we picked up some reduced (59p instead of £1) sheets of shortcrust pastry for the freezer. We had a pretty full freezer already so we could only buy two sheets, but I had ideas for using one of them up for a Sunday night dessert for Mr B’s parents who were making a whistle stop visit.
I also had some (400g) of blackcurrants, so I made some individual blackcurrant tarts. Had I not been multi-tasking I could have taken more care over the finishing of the lattice. Once blind baked for 10 minutes, these pastry cases were filled with sharp fruit that had been heated through with some sugar, a drop of water and a grated ball of stem ginger, so some of the currants retained their shape, and some had burst into a thick syrup.
Served with custard, you can’t really go far wrong with fruit tarts on a baltic autumn/winters evening in front of the fire!