Tartelettes Aux Fruits

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • FOR THE FILLING: Apricots, peaches, plums, kiwifruit, or gooseberries need to be poached lightly in a sugary syrup.
  • Raspberries, strawberries, blueberries and redcurrants can be used fresh.
  • 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.
  • Sift the flour and salt onto a board.
  • Make a well in the centre and add all the ingredients.
  • With your fingertips, mix together quickly and knead until smooth.
  • Wrap with plastic wrap and chill in the fridge for 1 hour.
  • Roll the pastry out and place in greased tartlet tins.
  • Chill again.
  • Bake blind for 7 minutes.
  • Then bake a further 5 minutes until a pale biscuit colour.
  • Cool on wire rack.
  • Glace the base of the pastry with some of the glace, then place the fruit into the tartlets and glace all over.
  • TIP: The tartlets WITHOUT the filling can be baked in advance and stored in an air-tight container for a few days!
Advertisement