Tartelettes Aux Fruits

1. 1

   FOR THE FILLING: Apricots, peaches, plums, kiwifruit, or gooseberries need to be poached lightly in a sugary syrup.

2. 2

   Raspberries, strawberries, blueberries and redcurrants can be used fresh.

3. 3

   GLACE for the fruit: Heat apricot jam, for red fruits use redcurrant jelly with a few drops of lemon juice, when dissolved put through a sieve.

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   Sift the flour and salt onto a board.

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   Make a well in the centre and add all the ingredients.

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   With your fingertips, mix together quickly and knead until smooth.

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   Wrap with plastic wrap and chill in the fridge for 1 hour.

8. 8

   Roll the pastry out and place in greased tartlet tins.

9. 9

   Chill again.

10. 10

    Bake blind for 7 minutes.

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    Then bake a further 5 minutes until a pale biscuit colour.

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    Cool on wire rack.

13. 13

    Glace the base of the pastry with some of the glace, then place the fruit into the tartlets and glace all over.

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    TIP: The tartlets WITHOUT the filling can be baked in advance and stored in an air-tight container for a few days!

* Per serving · 4 servings · Values may vary.

No additional tips available.