Friday 25 August 2017

Fresh Fruit Tartlets

With an abundance of seasonal fruits everywhere at the moment, these fresh fruit tartlets let you enjoy the ones you love the most. Don't be confined to sticking to a couple of fruits - be bold try a couple of new ones if there's the opportunity. These tartlets give you complete free reign. Taiwanese fruit markets have been stocking some wonderful selections recently. Why not head to your local fruit market to see what's best near you?

The sweet crisp pastry gives you the perfect case for these tartlets. If you're pushed for time, or don't want the extra washing up and baking, store bought ones will do just fine. Filled with a light citrus pastry cream, thanks to the addition of some whipped cream, makes these perfect for eating at any time of the day. But the fresh fruits are the real highlight. Choose a variety... peach for a clean floral taste and grapes for a wonderful pop of flavour and a little tartness. Orange too, why just use the zest? Lastly, some dragon fruit. It's visually wonderful and leaves another clean fresh flavour. I did find the red dragon fruit had more going on the flavour department.

Try out these tartlets for a late summer treat. They're great with plums, cherries, you name it. Sometimes a big tart is just too much handle. These little ones are just right.


Ingredients:                                                                                                                (Makes 7-8 tartlets)

200g plain flour
65g caster sugar
80g cold butter
1 egg

Citrus pastry cream
185ml milk
1/2 lemon zested
1/2 orange zested
2 egg yolks
40g caster sugar
25g cornflour
150ml double cream

Fruit to top
1/4 Red dragon fruit
1/4 White dragon fruit
Handful of green grapes
1 peach
1 orange segmented
(Or any fruit of your choosing)

  • For the pastry, crumb together the flour, the sugar and the butter. Once it resembles breadcrumbs, add the egg. Combine until you form a smooth ball of pastry. Wrap in cling film and leave to rest in the fridge for 30 minutes.
  • Whilst the pastry is resting start on the filling. Bring the milk to the boil with the lemon and orange zest. 
  • Whisk the egg yolks and the sugar together in a mixing bowl. When light, add the cornflour to the egg yolks.  
  • Pour the boiling milk over the eggs whilst whisking. Return to the pan and cook whilst whisking on a medium heat. You'll notice lumps will form at the start, persevere, keep whisking and cooking. Soon you will be left with a smooth, lump free pastry cream. 
  • Spoon into a container, top with cling and leave to cool before refrigerating.
  • Roll the pastry out until it's around 3mm thick on a floured surface. Cut into manageable sizes for you tartlet cases. My tartlet cases were 6cm x 10cm. 
  • Press into the case, trim the edges of overhanging pastry off and return to fridge to firm up for 10-15 minutes.  
  • Fill with baking beans or rice lined with oven proof cling film.
  • Bake in the oven at 180°C for 12 minutes. Remove the baking beans/ rice and bake for a further 3-5 minutes.
  • Leave to cool before removing from the tins. 
  • Whisk the cream until firm peaks. Give the pastry cream a little beat to loosen it up before folding in the cream. Spoon into a piping bag if using.
  • Pipe the filling into the tart case and decorate with all your chosen fresh fruit.


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