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Make At Home Fruit Tartlets.
- Course:
- Cuisine
- Prep time: minutes
- Cook time: minutes
- Total time: minutes
INGREDIENTS:
MAKES 8
- 175ml/6fl oz/¾ cup redcurrant jelly
- 15ml/1 tablespoon fresh lemon juice
- 175ml/6fl oz/¾ cup whipping cream
- 675g/1½lb fresh fruit, such as
- strawberries, raspberries, kiwi fruit, peaches, grapes or currants, peeled and sliced as necessary
FOR THE PASTRY- 150g/5oz/10 tablespoon cold butter, cut in pieces
- 65g/2½oz/generous ¼ cup soft dark brown sugar
- 45ml/3 tablespoon unsweetened cocoa powder
- 200g/7oz/1¾ cups plain (all-purpose) flour
- 1 egg white.
STEPS:
- For the pastry, combine the butter, brown sugar and cocoa over low heat. When the butter is melted, remove from the heat and sift over the flour. Stir, then add just enough egg white to bind the mixture. Gather into a ball, wrap in clear film (plastic wrap) and chill for 30 minutes.
- Grease eight 7.5cm/3in tartlet tins (muffin pans). Roll out pastry between 2 sheets of baking parchment. Cut eight 10cm/4in rounds with a fluted cutter.
- Line the tartlet tins. Prick the base. Chill for 15 minutes. Preheat the oven to 180°C/350°F/Gas 4.
- Bake until firm, 20-25 minutes. Cool, then remove from the tins.
- Melt the jelly with the lemon juice. Brush a thin layer in the bottom of the tartlets. Whip the cream and spread a thin layer in the tartlet cases. Arrange the fruit on top. Brush with the glaze and serve.
