Fruit Tartles and Barquettes

A tartlet is a small individual tart made in the same way as a large tart and with the same fillings.

Tartlets filled with fruit, creams or other sweet mixtures are served as a dessert; savoury tartlets are served as hors d’oeuvre or small entrées.

·         INGREDIENTS

100g Sweet Short Pastry

100g Pastry Cream

Fresh fruit, such as Strawberries, Grapes, Kiwis and Plums

Apricot jam, for glazing

·         METHOD

1. Butter and flour the metal tartlet cases.
2. Dust the work surface with flour and roll out the sweet paste to 2mm thick.
3. Place the pastry on top of each metal case.
4. With a knife remove any excess of pastry.
5. Mould the edge with thumb and forefinger.
6. Blind bake using baking beans.
7. Once the tartlets are cooked, take them out of the oven, remove the baking beans and leave to rest for 5 minutes.
8. Using a piping bake, pipe some pastry cream on each tartlet.
9. Finely slice the fresh fruit and decorate each tartlet making sure to completely cover the pastry cream.
10. Glaze each tartlet with warm apricot jam.