Welcome to recipe 17 from Mary’s ‘Baking Bible’, the last blog post from the tea party last weekend! Therefore, I’m now up to date with my backlog of recipes to share! Hurrah!
So, fruit tartlets – focus, focus, focus…
I must admit, I was a tiny bit careless with the pastry – purely because I had tried to do too many things at once! However, true to fashion, the pâte sucree was buttery, and with the right amount of crispness. I used strawberries and kiwis to top the tartlet, glazed with strawberry jam (only glazed the strawberries and did not use the redcurrant jam as Mary recommends).
I would definitely leave the pastry cases in the fridge to chill until you’re precisely ready for them to go in the oven, prick the bases properly, and if you feel the pastry around the edges are starting to catch with the oven heat – form a tinfoil tent on top.
These tartlets really do compliment an afternoon setting, and offer something more refreshing than just cakes alone. You’ll love them! The fruit on top is completely up to you, go wild!
Ingredients (Makes 6 tartlets approximately, not the 12 stated):
- For the pâte sucrée:
- 100 g plain flour
- 50 g softened butter
- 50 g caster sugar
- 2 large egg yolks
- For the filling and glaze:
- 150 g double cream
- 225 g fresh fruits (up to you what you use! I went for strawberry and kiwi)
- 4 tbsp redcurrant/ strawberry/ apricot jam
- To make the sweet pastry: Put the flour and butter into a bowl and rub together until it resembles fine breadcrumbs.
- Stir in the sugar, then add the egg yolks and mix until the ingredients come together to form a dough.
- Knead gently until smooth; then wrap in clingfilm and leave to rest in the fridge for approximately 30 minutes.
- Pre-heat the oven to 190C/fan 170C/gas mark 5. Roll out your pastry on a lightly floured surface and line your tart tins. Prick lightly with a fork; place a small piece of baking parchment into each case and fill with baking beans.
- Bake the cases for about 15 mins or until golden brown. Turn out of the tins, and leave to cool on a wire rack.
- For the filling, whip the double cream until it forms soft peaks, and spoon into each pastry case.
- Arrange the fruit on top; warm the jelly/jam in a small pan, and then brush over the top of the fruit to glaze.