Pastries Recipes - Tiny Fruit Tartlets Recipe

Ingredients

SERVES 8

For the pastry:

• 75g/3oz plain flour

• 25g/1oz caster sugar

• 50g/2oz butter (cubed)

• 1 egg yolk

For the crème patissiere:

• 1 egg yolk

• 25g/1oz caster sugar

• 15g/1/2oz plain flour

• 150ml/5fl oz milk

• 15g/1/2oz butter

• 2 drops vanilla essence

• A selection of fresh fruit - strawberries, raspberries a grapes

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Method:

1. To make the pastry, sift the flour on to a clean surface. Make a well in the centre and add the sugar, butter and egg yolk.

2. Using the fingertips of one hand, pinch and work the sugar, butter and egg together until well blended.

3. Gradually work in the flour, adding a little water if necessary to bind together. Knead lightly, then wrap and chill for about 1 hour.

4. To make the crème patissiere, put the egg yolk and sugar in a bowl and beat until smooth and creamy. Stir in the flour and mix well.

5. Heat the milk until hot, but not boiling, and gradually stir into the egg mixture. Return the mixture to the pan and bring to the boil over a low heat, stirring all the time.

6. Remove from the heat and beat in the butter and vanilla essence. Cover with damp baking parchment and leave to cool.

7. Roll out the pastry fairly thinly on a lightly floured surface and use to line 24 x 5cm/2in small tartlet tins. Prick the bases with a fork and chill for 15 minutes before baking.

8. Preheat the oven to 190°C/375°F/Gas mark 5. Bake the pastry cases for 6 to 8 minutes until golden brown and cooked through. Remove from the tins and leave to cool.

9. Fill each tartlet with crème patissiere and top each with fruit.