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Tartelettes Aux Fruits

Ingredients
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)
Directions

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.

Recipe Summary

Cuisine: 
French
Method: 
Baked

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