Why I shouldn't write a cookbook

Red Currant and Plum Tarts: Makes 6

Shortbread pastry (from Simply in Season)
1 cup flour
2 tbsp powdered sugar
1/3 cup butter

1 cup of red currants
1/3 cup of sugar
1 tbsp flour
1/4 cup of water
3 red plums


You should probably start with the pastry, or you could do it backwards like I did. Take the currants off the stem (or not, you're going to strain it, anyway, and stemming these suckers is probably the most time-consuming step).
Add the currants, sugar, water, and flour to a small saucepan and cook over medium heat until the fruits burst and the liquid boils and thickens. (I wasn't paying attention, so I don't know how long. Mine turned out great, but it was a happy accident.) Strain the liquid into a bowl. Use a spoon to push the good stuff through. Throw away the seeds, or compost them.
Halve the plums and remove the pit and any crunchy bits. I didn't peel mine, but you could. Cut the plums into small pieces and stir them into the currant mixture.

For the pastry, cut the fat into the dry ingredients until it has a sandy consistency, with no big pieces. It should stick in a clump if you squeeze some, but still be very crumbly.

This recipe could maybe make a very shallow tart, but if you don't have one of those shallow tart pans, you could make mini tarts. Put about 2 tbsp of the crust mixture into a muffin tin and press it into the bottom and up the sides. Cups might be helpful, but I didn't think to use them. Fill the shortbread cups with the filling mixture. Bake at 350 (I think, maybe 400) for 15-20 minutes, or until the filling is bubbly and the crust is slightly golden brown around the edges. Once they've cooled, a knife run around the edges should mostly loosen them, unless you were smart, and used paper cups.