Fruit tarts recipe

These creamy fruit tarts are made a pâte sucrée pastry which, unlike traditional rubbed-in pastries, is made using the creaming method. See how to make it with this easy recipe

Ingredients

For the pâte sucrée

:

• 50g (1¾oz) caster sugar
• 100g (3½oz) unsalted butter
• Few drops of vanilla extract
• Pinch of salt
• 1 medium egg yolk
• 150g (5oz) plain flour

For the filling:

• 100g bar white chocolate, melted
• 150g carton ready-to-eat Devon custard
• Selection of berries, for decoration
• 4-5 tablespoons apricot glaze or sieved apricot jam
• Mint leaves, for decoration

You will also need

:

• 7cm (2¾in) fluted round cutter
• 1-2, 12-hole bun tray
• Baking parchment

Method

1. To make the pastry:
   
   1. Cream together the sugar, butter, vanilla extract and salt, until the mixture is light and fluffy, and pale in colour.
   2. Gradually beat in the egg yolk, and then beat in the flour until the mixture binds together.
   3. Use a spatula to scrape the sides of the mixture down the bowl. Tip it out on to a sheet of cling film, then wrap and chill it for 30 minutes before using.
   4. Roll out the pastry on a lightly-floured surface until about 5mm (¼in) thick. Use the cutter to cut out rounds and use them to line the bun tray. Prick the base with a fork. Chill for at least 30 minutes.
   To make the tarts:
   
   1. Set the oven to 200°C/400°F/Gas Mark 6.
   2. Line the pastry cases with baking parchment and fill with baking beans. Bake in the centre of the oven for 10-12 minutes. Remove the paper and the beans and cook for a further 2-3 minutes, or until the pastry is a pale golden colour.
   3. Remove the tarts from the oven and transfer them to a wire rack to cool.
   4. Brush the insides of the pastry cases with white chocolate and leave to set.
   5. Spoon a little custard into each case and top with berries, cutting up any larger berries, such as strawberries.
   6. Warm the glaze, or jam, and brush over the top of the fruit. Decorate each tart with a sprig of just before serving.