Individual fruit tarts

Individual fruit tarts

By
From
Leiths How to Cook
Makes
8
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 quantity Pâte sucrée
extra flour, to dust

For the filling

Quantity Ingredient
1 quantity Crème pâtissière, with 100–150 ml whipped cream folded in
1 quantity Apricot glaze, for light-coloured fruits, or use redcurrant glaze for red fruits
selection summer berries
or plums
or peaches
or apricots
or oranges

Method

  1. Divide the pastry into 8 equal pieces and reshape into flat discs. Cover all but one of the discs with cling film and put in the fridge. On a lightly floured surface, roll out the disc to a circle about 13 cm in diameter and 2 mm thick. Use to line a 10 cm loose-based flan tin.
  2. Cover with cling film, transfer to the fridge and repeat with the remaining discs of pastry.
  3. Chill all the pastry cases until completely firm to the touch. Meanwhile, heat the oven to 190°C.
  4. Once firm, blind bake the individual pastry cases in the oven for 10–15 minutes, ensuring the paper cartouches are pushed well into the corners of the pastry and the excess paper is folded over the edge of the cases, to help prevent the pastry from browning. Remove the beans and cartouches, taking care as the pastry is still very soft and thin, and bake for a further 5 minutes, still not allowing the pastry to colour. Remove the cooked tart cases from the oven.
  5. Leave the tart cases to cool for a minute, then release them from the tins while still warm (or they will stick as they cool down), being very gentle as they are delicate. Transfer to a wire rack and leave to cool completely.
  6. Put the crème pâtissière into a piping bag fitted with a 7 mm–1 cm nozzle and pipe into the pastry cases as neatly as possible. It should come just below the rim of the pastry.
  7. Hull, stone and slice or segment the fruit as necessary. Arrange the fruit carefully on each tart, covering the cream and overlapping any sliced or segmented fruit. Glaze the fruit, not the pastry, with the redcurrant or apricot glaze.
Tags:
Leiths School of food and wine
cookery course
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