Fruit Tarts

14 ingredients
5 steps

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tbsp sugar
  • 1/2 cup unsalted butter, chopped
  • 1 None large egg yolk
  • 1 tbsp lemon juice
  • None None Fruit Tart
  • 2 cups milk
  • 1/2 tsp vanilla paste
  • 4 None large egg yolks
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • None None seasonal fruit of your choice, to decorate
  • 2 tbsp apricot jam, mixed with 1/2 tbsp water

Directions

  1. 1
    Preheat oven to 375°F. Lightly grease 6 (4 inch) loose-bottomed tart pans.
  2. 2
    Sift flour into a large bowl. Stir in sugar then cut in butter until mixture resembles breadcrumbs. Add 1/4 cup cold water, egg yolk and lemon juice and mix to combine. Turn out onto a lightly floured work surface and gently knead until smooth. Wrap in plastic wrap and chill for 30 mins.
  3. 3
    Roll dough out thinly then cut out 6 (5 1/2 inch) rounds. Roll between two sheets of baking paper. Use to line prepared pans and trim edges. Chill for 10 mins. Line with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights then bake for another 10 mins.
  4. 4
    Meanwhile, to make the filling, bring milk and vanilla paste to a boil. In a separate bowl, whisk egg yolks and sugar together until thick and pale. Whisk in cornstarch and flour then milk mixture. Return mixture to saucepan and cook, stirring, over medium heat until custard boils and thickens. Cover with plastic wrap and let cool.
  5. 5
    Distribute cooled pastry cream between tart shells. Cover with fruit. Microwave apricot glaze on HIGH (100%) for 15-20 seconds, until liquidy then brush over fruit. Serve.

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