Fruit tartlets

Recipe from: 3/25/1999 12:00:00 AM
Ingredients 13
Servings 10
Time

Ingredients

  • SHORT-CRUST PASTRY
  • 275
    ml
    cake flour
  • pinch salt
  • 65
    ml
    castor sugar
  • 75
    ml
    butter
  • 2
    egg yolks
  • 10
    ml
    water
  • FILLlNG
  • 500
    ml
    ready-made custard
  • 7
    ml
    gelatine
  • 15
    ml
    water
  • selection of fresh fruit
  • 150
    ml
    apricot jam
 

Method

 
Preheat the oven to 180 ºC and spray ten 6 cm loose-bottomed pie tins with non-stick spray. Sift the dry ingredients and add the sugar, butter and egg yolks. Process in a food processor (or rub in) to form a soft dough. Add a little iced water if the pastry is too dry. Gather into a ball, cover with plastic wrap and chill for 30 minutes. Press into tins, prick bases and bake for 6-10 minutes. Heat 60 ml of the custard until lukewarm. Sprinkle the gelatine over 15 ml (1 T) water and melt over steam or in the microwave oven. Add to the lukewarm custard, mix and add to the rest of the custard. Place the custard in the fridge to thicken. Slice the fruit into small slices and shapes and dip in diluted lemon water to prevent discoloration. Spoon about 50 ml of the custard filling into each tartlet and spread evenly. Arrange the fruit in different patterns on top of the custard. Heat the apricot jam until runny and brush over the fruit to glaze. Makes 10 fruit tartlets,
 

Read more on: dairy
 

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