Fresh fruit tartlets

A great dessert recipe that will work well with any seasonal fruit, whether it's strawberries, pears or nectarines.

Serves 6 | Prep 30 min | Bake 30 min + resting

Ingredients

For the pastry cases

340ml cake flour, sifted

½ cup (125ml) cold butter, cut into cubes

1 extra-large egg yolk

1 tbsp + 1 tsp (20ml) iced water

1 tsp (5ml) lemon juice

For the filling

½ cup (125ml) smooth apricot jam, melted

2 cups (500ml) thick store-bought custard

seasonal fresh fruit (nectarines, strawberries or pears), thinly sliced

Method

Preheat the oven to 190ºC. Cut 6 x 12cm baking paper squares.

Combine the flour and butter in a large bowl and mix with a palette knife until it resembles coarse breadcrumbs. Make a well in the centre.

Mix the egg yolk, water and lemon juice together and pour into the centre of the flour. Mix quickly to form a firm dough. Cover with plastic wrap and rest in the fridge for 15 minutes.

Roll the pastry out on a lightly floured surface to a 4mm thickness. Line 6 x12cm round fluted pastry tins with the pastry. (Cut excess dough off and roll out again.)

Prick the bottom of the pastry with a fork. Scrunch each of the pieces of baking paper to make them softer and place on top of the pastry. Weigh down with baking beans and bake blind for 20 minutes.

Remove the baking paper and beans. Turn the oven down to 180°C and bake for 5-10 minutes until light golden brown and set. Brush with some of the melted apricot jam and leave to cool in the tins.

Remove the tart cases from the tins and fill with custard. Place fruit slices on top and brush with remaining jam.

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