French fruit tarts

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makes 8 medium tarts serving Prep: 30 mins
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These tart shells can be filled with virtually anything. Make them in advance, store in an airtight container and use as needed.

By Food24 May 20 2019
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Ingredients (11)

DOUGH
500 ml flour
125 ml icing sugar
salt — just a pinch
250 g butter — cold, cubed
1 eggs — yolk only
lemon — zest only
5 ml vanilla — essence
TO FINISH
500 ml custard — ready-made
4 Granny Smith apples — thinly sliced
250 g strawberries — sliced
30 ml jam — smooth apricot
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Method:

Preheat the oven
to 170°C. Grease 8 medium tart tins with non-stick spray.

1. Dough: Put the
flour, icing sugar and salt in a food processor. Add the butter and pulse until
the mixture resembles large breadcrumbs.

2. Add the egg
yolk and lemon zest or vanilla essence and pulse until the dough starts
sticking to the blade. Remove from the food processor and shape into a ball.
Cover in cling film and chill in the fridge for 30 minutes.

3. Line the tart
tins with the dough and chill for another 30 minutes. Use a fork to prick a few
small holes in the bottom of each tart shell. Arrange the tart tins on a baking
sheet and bake for 12-15 minutes or until the tart shells are done and golden
brown on the edges.

4. Leave to cool
in the tins for 10 minutes, then transfer to a wire rack to cool
completely.  

5. To finish:
Spoon dollops of custard or whipped cream into the tart shells and arrange the
apple and strawberry slices on top. Brush warm apricot jam over the surface of
the fruit and serve. 



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