Fruit Tartlet

I made these Tartlets using the silicone boat shaped moulds, a gift from MaryMoh of  'Keep Learning Keep Smiling '  when we met up in London a few months ago.  Do hop over to her blog to view her many fabulous recipes some of which are her original creations.  These tarts are indeed delicious and will be great as finger food or  as a light and refreshing dessert.  The recipe for the pastry was adapted from my post on   'Egg  Tart'.































This is very quick and easy to make and you can put in any types of fruits that you fancy .......  I used canned apricots and fresh strawberries.



Ingredients         (Makes 9)

4 oz plain flour
1 oz caster sugar
2 egg yolks lightly beaten
2 oz butter
Pinch of salt
Canned peaches, drain off syrup, cut
Fresh strawberries, cut
Glaze  :  1/2 cup peach syrup, 2 Tbsp apricot jam

             Cook under low heat, keep stirring and strain before use.



Method

Sift flour with salt onto a pastry board.
Make a well in the centre and put in the sugar, butter and egg yolks.
Work the above ingredients with the finger tips until blended.
Draw in the flour with a palette knife and knead until smooth.  Work with the heel of the hand.
Wrap up the dough and keep chilled for an hour in the refrigerator.
Take some dough and press into the lightly greased mould, to shape.
Bake in preheated oven @ 180 deg C for about 5 to 7 mins.
Remove from oven and immediately use a toothpick to prick holes @ the base of the pastry.
Brush the insides with apricot glaze and leave to set and cool in moulds for about 10 mins.
Remove from moulds and cool on wire rack.
Arrange the fruits in each pastry case and brush with warm glaze all over the fruits, and sides of the tart.
Serve immediately.