Fresh Fruit Tarts

For the pastry

Flour Salt Sugar Butter or margarine Milk Egg

For the crme patisserie

250 gm 30 gm 150 gm 15 mls 1 500ml 100g 4 40g 40g

500 gm Pinch 60 gm 300 gm 30 mls 2

1k 5 gm 120 gm 600 gm 60 mls 4

Milk Vanilla pod Caster sugar Egg yolks Cornflour Butter

For the tarts

Fresh Fruit e.g. Strawberries

Plums, Peaches, Kiwi, Pineapple, Grapes, Apricots, Apples, Oranges, Mango, Blueberries, Red currents

Apricot jam

To glaze

To make the pastry; 1. Sieve the flour, salt and sugar into a bowl. 2. Rub the fat in until it resembles breadcrumbs. 3. Mix in the beaten egg and milk to form a dough. 4. Rest the dough for 20 minutes. To make crme patisserie 1. Whisk the sugar, egg yolks and cornflour together in a bowl. 2. Bring the milk to the boil. 3. Pour a little of the milk into the egg mix and whisk continuously so that it warms the mix. Pour it back into the sauce pan and stir until well combined. 4. Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick and has boiled to cook out the flour. 5. Remove from the heat and pass the mixture through a sieve into a clean bowl. 6. Add the butter and stir until melted and thoroughly combined. 7. Leave to cool, covered with cling film to prevent skinning and then chill until ready to use. 1. 2. To make the tarts Roll out the pastry and line tartlets moulds. Blind bake and allow to cool on wire racks. 3. Fill the pastry tartlets with the cold crme patisserie. (If you are not going to serve your tarts immediately it is advisable to first coat the insides of your pastry tarts with white chocolate to prevent them from becoming soggy.) 4. Arrange the prepared fresh fruit on top of the crme patisserie.

5. Boil the jam and using a good pastry brush, brush the jam over the top of the fruit. This will prevent the fruit from turning brown and will help to stop the fruit from falling off.