Fruit Tarts

Fruit tarts are one of those ridiculously easy things to make which look far more impressive than the amount of time taken to make them.

The best idea for these is to make them when you've already made pastry for another reason to use up the scraps.  The quantities below are if you are making these for one from scratch (ok, one greedy person but they are small).


Fruit tarts - makes 4 small tarts

Ingredients

30g, 1oz butter
45g, 1.5oz plain flour
2 tsp cornflour (cornstarch)
2-3 tsp cold water

Seedless raspberry jam
Berries

Method

Preheat the oven to 200oC, 400F, Gas Mark 6.

Using a small food processor or by hand, rub the butter into the flours.  Add the cold water and bring together the pastry.  Kneed lightly, then roll out until it's approx 2mm thick.

Cut out circles big enough to line fairy cake cases (smaller than muffin cases).

Put half a tsp of jam into each lined pastry well and bake for 10 minutes or until the pastry is browned and crisp.

Put on a cooling rack while you prep the fruit.

Prepare the fruit and warm 2 tsp of jam with a tsp water in a microwave until boiling.  Arrange the fruit on top of the tarts then brush with the warmed jam to make the fruit have a shine.  Preferably serve immediately while the pastry is still ever so slightly warm.

Sprinkle with icing sugar if liked.

Linked to recipe of the week.