Fruit Tartlets Recipe

  
 

Pies And Tarts Recipes - Fruit Tartlets

Ingredients

  • 175ml/3/4 cup redcurrant jelly

  • 15ml/1 tbsp fresh lemon juice

  • 175ml/3/4 cup whipping cream

  • 675g/1 1/2lb fresh fruit, such as strawberries, raspberries, kiwi fruit, peaches, grapes or currants, peeled and sliced as necessary

FOR THE PASTRY

  • 150g/5oz cold butter, cut in pieces

  • 65g/scant 1/2 cup dark brown sugar

  • 45ml/3 tbsp cocoa powder

  • 200g/1 3/4 cups plain flour

  • 1 egg white

Method:

  1. For the pastry, melt the butter, brown sugar and cocoa over a low heat. Remove from the heat and sift over the flour. Stir, then add enough egg white to bind. Form into a ball, wrap, and chill for 30 minutes.

  2. Grease eight 8ern/3in tartlet tins. Roll out the pastry between two sheets of greaseproof paper. Stamp out eight 10cm/4in rounds with a fluted biscuit cutter.

  3. Line the tartlet tins and prick the bases with a fork. Chill for 15 minutes. Preheat the oven to 180C/350F /Gas 4.

  4. Bake the pastry cases until firm, 20-25 minutes. Cool, then turn out.

  5. Melt the jelly with the lemon juice. Brush over the tartlet bases. Whip the cream and spread thinly in the tartlet cases. Arrange the fruit on top. Brush with the jelly glaze and serve.