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Glazed Fruit Tartlets
Prep Time
30 mins
Cook Time
40 mins
Resting Time
1 hr 40 mins
Total Time
1 hr 10 mins

Crisp sweet pastry tart shells filled with Creme Patisserie and topped with glazed fruit. A lovely sweet treat to share for morning or afternoon tea or as desert after a light lunch.

Course: Dessert, Pastry
Cuisine: French
Keyword: Fruit Tartlets
Servings: 6 Tarts
  • 125 gm Butter, unsalted
  • 75 gm Castor sugar
  • 1 Egg
  • 5 ml Vanilla essence
  • 250 gm Plain flour
  • 250 gm Milk, full cream
  • 1/2 Vanilla pod
  • 2 Eggs
  • 125 gm Sugar, castor/super fine
  • 35 gm Cornflour
  • 30 gm Butter, unsalted
  • 6 Strawberries, cut
  • 1 Kiwi fruit, peeled and cut
  • 12 segments Mandarin, tinned
  • 6 Apricots, tinned - halved or sliced
  • 12 Grapes, black
  • 100 gm Apricot conserve/jam
  • 25 gm Water
  1. Make the pastry: Blend the softened butter and sugar thoroughly. Gradually add the egg and vanilla essence. Fold in the sifted flour but don't over work. Form into a ball, flatten into a disc, wrap in clingfilm and rest in the fridge at least an hour.

  2. Make the Cream Patisserie: Heat the milk with half the sugar and the vanilla pod. In a bowl combine the eggs, sugar and corn flour. Pour the milk gradually to the egg mixture, mix well and return to a slightly wet saucepan. Bring the mixture to the boil and cook for two minutes stirring continuously (be careful not to let it burn at the edges). Add the butter to the slightly cooled mixture. Pour into another bowl/container and cover with clingfilm to prevent a skin forming.

  3. Make the tart cases: Lightly grease 6 individual tart shells. Roll out the pastry to a an even thickness of 2mm. Line the tart shells with the sweet pastry. Rest the tart cases in the fridge for 30 minutes.

  4. Bake the tart cases: Dock the bases of the tarts & blind bake the tart cases (using baking paper and baking beans/rice) at 190C until the pastry is cooked to light brown, approx. 40 minutes. Remove the blind baking beans and if bases aren't fully cooked, put them back in the oven for a few minutes. 

  5. Fill the tart cases: Using a piping bag, pipe the creme patisserie into the base of the cooled shells. Decorate with the cut fruit and, using a pastry brush, lightly glaze the fruit with the heated apricot jam and water.