Forest fruit tartlets


Ingredients 13
Servings 8
Time 30 min

Ingredients

  • 175
    g
    cake flour
  • 50
    g
    ground almonds
  • 25
    g
    castor sugar
  • 125
    g
    butter
  • 1
    large egg, beaten
  • 30
    ml
    cold water
  • 50
    g
    flaked almonds
  • TO SERVE:
  • 150
    ml
    strawberry yoghurt
  • 300
    ml
    cream, lightly whipped
  • 225
    g
    blackberries (or raspberries), hulled
  • 225
    g
    strawberries, hulled
  • 80
    ml
    smooth strawberry jam, warmed
 

Method

10-15 min
 
PASTRY: Combine flour, ground almonds and sugar. Rub in the butter until mixture resembles fine breadcrumbs. Add half the egg and enough water to make a manageable dough. Roll the pastry out onto a lightly floured surface. Cut out rounds of pastry and line greased muffin tins. Brush the edges of the pastry with remaining egg, then scatter with the flaked almonds. Bake in preheated oven for 10-15 minutes or until pastry is crisp and golden. Set aside to cool. TO SERVE: Remove the tart shells from the tins. Fold the yoghurt into the cream then spoon into the tart shells. Arrange the blackberries and strawberries decoratively on top, cutting large strawberries in half. Brush the fruit with the warmed jam to glaze. Refrigerate until ready to serve. Makes: 8 Preparation time: 30 minutes Baking time: 10-15 minutes Oven temperature: 190 ºC
 

Read more on: bake
 

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