- ½ cup butter (cubed and chilled)
- 1 ½ cups all-purpose flour
- ¾ cup Red currant jelly
- 2 cups Red currant
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in just enough cold water to bring the pastry together into a pliable dough.
Roll out the pastry on a floured surface and cut out six circles then use them to line six tartlet tins. Divide the redcurrant jelly between the pastry cases and bake for 20 - 25 minutes or until the pastry is crisp.
Arrange the redcurrants on top while the tarts are still warm then leave to cool.