Total Time
20mins
Prep 20 mins
Cook 0 mins

These are gorgeous. They look very exotic and are so easy to make! Lovely as a light dessert with coffee. Or anytime during the day - with coffee!The preparation time does not include the time it takes to make the pastry.

Directions

  1. FOR THE FILLING: Apricots, peaches, plums, kiwifruit, or gooseberries need to be poached lightly in a sugary syrup.
  2. Raspberries, strawberries, blueberries and redcurrants can be used fresh.
  3. GLACE for the fruit: Heat apricot jam, for red fruits use redcurrant jelly with a few drops of lemon juice, when dissolved put through a sieve.
  4. Sift the flour and salt onto a board.
  5. Make a well in the centre and add all the ingredients.
  6. With your fingertips, mix together quickly and knead until smooth.
  7. Wrap with plastic wrap and chill in the fridge for 1 hour.
  8. Roll the pastry out and place in greased tartlet tins.
  9. Chill again.
  10. Bake blind for 7 minutes.
  11. Then bake a further 5 minutes until a pale biscuit colour.
  12. Cool on wire rack.
  13. Glace the base of the pastry with some of the glace, then place the fruit into the tartlets and glace all over.
  14. TIP: The tartlets WITHOUT the filling can be baked in advance and stored in an air-tight container for a few days!

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