Fruit Tarts
This recipe is a delightful treat for any occasion. With a buttery sweet pastry crust filled with a velvety crème patissière and topped with an array of fresh summer fruits, these fruit tarts are a beautiful and delicious dessert that will impress your guests. The combination of flavors and textures makes each bite a joyful experience. Enjoy these fruit tarts on their own or with a dollop of whipped cream for a truly indulgent treat.
— Constant Cookbook
Ingredients
- 350g/12oz plain flour
- pinch salt
- 125g/4½oz unsalted butter
- 125g/4½oz caster sugar
- 2 free-range eggsegg
- 1 eggegg
- 500ml/18fl oz full fat milk
- 2 vanilla pods
- 6 free-range eggs
- 120g/4½oz caster sugar
- 50g/2oz plain flour
- 4 tbsp kirsch
- 400g/14oz strawberries
- 100g/3½oz redcurrants
- 100g/3½oz whitecurrants
- 100g/3½oz blackberries
- 4 tbsp clear apricot jam
- 75g/2¾oz mint
- 50g/2oz icing sugar
- 100g/3½oz green shelled pistachios
Instructions
- For the sweet pastry, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour 12 x 8cm/3¼in loose bottomed tins.
- Stir the flour and salt together in a large mixing bowl. Add the flattened butter straight from the fridge into the flour and rub in the mixture.
- Add the sugar, mix together the eggs and egg yolk, and to the mixture. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball.
- Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out. Place the dough the fridge to chill for an hour.
- Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes.
- Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes.
- Remove from the oven and allow to cool for 15 minutes. Then trim the edges and lift out onto a cooling rack.
- For the crème patissière, place the milk, vanilla seeds and pods into a large saucepan and warm though.
- Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming.
- If you would like to flavour the crème with kirsch, add it to the crème once it is cold.
- To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries, redcurrants or whitecurrants and blackberries.
- Put the apricot jam and 1-2 tablespoons of water in a small sauce pan and warm it through, so it loosens up and becomes more liquid. Lightly brush the fruit to glaze.
- To serve, place the tarts on a cake stand and dust with icing sugar, and garnish with mint tips or pistachios.
Cook Time
30M
Prep Time
PT2H
Yield
Makes 12
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