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Summer Fruit Tartlets

Meal.Mates's picture
Summer Fruit Tartlets are sweet delicious tarts that you will just not have enough off. The fruit flavor of unique Summer Fruit Tartlets is incomparable. Try this Summer Fruit Tartlets at home!
Ingredients
  Sweet flan pastry 1 (1 Quantity)
  Fresh fruit 500 Gram (Strawberries, Cherries, Grapes, Apricots, Peaches, Plums)
For filling
  Cream cheese 185 Gram (Philadelphia / Neufchatel)
  Sugar 1 Tablespoon
  Grated lemon rind 1 Teaspoon
  Cream/Milk 2 Tablespoon
For glaze
  Jam 1 Cup (16 tbs) (Use Apricot For Pale Fruits And Redcurrant For Red Fruits)
  Water 3 Tablespoon
  Lemon juice 1 Tablespoon
Directions

Roll out pastry and line 12 tartlet tins, or break pieces off and mould into tins. Chill. Prick the base of each tartlet with a fork and bake blind in a moderately hot oven 190C (375F) for 8 to 10 minutes, or until crisp and golden brown. (To bake blind: Line each tin with greaseproof paper, fill with dried beans and bake. Remove papers for last few minutes to dry out pastry.) Allow to cool.
FILLING: Allow the cream cheese to soften at room temperature, then cream well with remaining ingredients, adding enough cream to give a spreading consistency.
TO PREPARE FR UITS Strawberries: Wash, dry carefully, and hull. Leave whole if small, slice or cut in halves if large. Apricots: Poach apricots in a light syrup (1/2 cup sugar dissolved in 1 cup of water) until just tender. Drain and remove stones. Small fruits may be left whole, larger fruits sliced or halved. Peaches and plums: Prepare in the same way as apricots. Grapes: Wash grapes and remove pips with the pointed end of a small sharp knife. Halve if liked. Cherries: Wash cherries and remove stones with a cherry stoner or small sharp knife. Dry before placing in tartlet case, whole or halved.
GLAZE: Stir all ingredients over a gentle heat until smooth, then strain through a sieve. Return to the saucepan and boil until it hangs in heavy drops from the spoon to form a glaze.
TO ASSEMBLE TARTLETS: Place a spoonful of cheese filling in each shell, then pile the fruit on top. Brush the fruit carefully with glaze until it glistens and allow to set.
SWEET FLAN PASTRY: Sift 1 cup plain flour and a pinch of salt on to a pastry board or marble slab. Make a well in the centre and add 60g softened butter, 1/3 cup castor sugar, 2 egg yolks and 2 drops vanilla. Work the ingredients together with the fingertips of one hand, then use a metal spatula to quickly draw in the flour. Knead the pastry lightly until smooth, wrap in plastic film and chill for 1 hour before using.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Interest: 
Summer

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