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Tartelettes Aux Fruits

For pastry
  Plain flour 6 Ounce (175 Gram)
  Salt 1 Pinch
  Caster sugar 2 1⁄2 Ounce (65 Gram)
  Egg yolks 3
  Butter 3 1⁄2 Ounce, softened (100 Gram)
For filling
  Redcurrant jelly 4 Tablespoon
  Water 1 Tablespoon
  Prepared fresh fruit 1 Pound (Example; Strawberries, Raspberries, Grapes, Cherries, Apricots, Tangerines, 350 - 500 Gram)

Sift the flour onto a pastry board and make a well in the centre.
Put the salt, sugar and egg yolks into the well and gradually work into the flour until smooth.
Quickly knead in the butter.
Form into a ball, cover and chill for 1 hour.
Roll out the pastry and use to line eight 7.5 cm (3 inch) tartlet tins; chill for 20 minutes.
Bake blind in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 10 to 12 minutes, until the pastry is golden brown; cool.
Stir the redcurrant jelly with the water in a pan over low heat until blended.
Brush the bases of the pastry cases with this glaze.
Arrange the fruit on top as desired and brush with glaze.
Serve with cream.

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