Fruit tartlets

Fruit tartlets

By
From
Encyclopedia of Food and Cookery
Makes
6

These fruit-filled glazed tartlets may be made with any fruits in season.

Ingredients

Quantity Ingredient
1 quantity Pâte sucrée
500g fresh fruit in season, (see variations)

Glaze

Quantity Ingredient
315g jam, sieved
3 tablespoons water
1 tablespoon lemon juice

Method

  1. Roll out pastry dough thinly and use to line 6 individual 8 cm tartlet tins. Chill.
  2. Prick bottom of each tartlet with a fork, chill for 20 minutes and then bake blind in a preheated moderately hot oven (190°C) for 8–10 minutes or until pastry is a pale biscuit colour. Do not allow to brown. Cool.
  3. To prepare fruits for tarts, see variations (below).
  4. To make glaze, heat all ingredients over gentle heat, stirring until glaze hangs in heavy drops from spoon. Brush tartlet shells with hot glaze. Pile fruit into tartlet shells and brush fruit carefully with glaze until it glistens. Allow to set.

Variations

  • Strawberries: Wash, dry carefully and hull. They can be left whole if small, or sliced or halved.

    Apricots, peaches and plums: Poach in a light syrup (110 g sugar dissolved in 250 ml water) until just tender. Drain. Slit and remove stones. Small fruits may be used whole, larger fruits sliced or halved. Good-quality tinned fruit may also be used.

    Grapes: Wash, halve if desired and seed if necessary.

    Pears: If using ripe pears, peel, slice finely and arrange in the tartlet shells. Brush with a little lemon juice to prevent discolouring. If the pears are not quite ripe, peel and poach in a light syrup until tender. Drain before slicing.

    Rhubarb: Use young rhubarb; wash well and cut into 4 cm lengths. Poach in a light syrup until tender but still holding its shape and drain well.

    Mandarins: Peel, remove outside skins with a sharp knife and cut between membranes to separate skinless segments. Dry segments on paper towels before using.

    Cherries: Wash, then remove stones with a cherry stoner, or halve cherries and lift stones out with a small sharp knife. Dry before placing in tartlet shells.
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