In the kitchen: black currant and wild european blackberry sauce

(Sorry to double post this - it began as an accident but I figured I'd leave this up here in case you wanted to follow what I'm doing in my bakery kitchen this morning. Visit http://tanglewoodbakery.blogspot.com for more posts!)

Today I'm mixing up several cookie doughs and other sweets but what I am most excited about are the fillings for my tartlets.

This week's tartlets will be extra special as I'll be cooking down a rich and earthy fruit paste made from local black currants and locally foraged wild blackberries (European variety, naturalized).

I expect these to be super flavorful with hints of summer wines. I may yet put them over a chocolate or other base when they're in their final tartlet form. I'm hoping for now that they'll stand alone just fine, as I expect them to.