Individual fruit tarts with almond cream

Individual fruit tarts with almond cream

How to Cook Pastry
Peter Cassidy

You will need eight 12cm loose-based individual tart tins. For even smaller tarts, you can use barquette moulds; these require a little more care in the lining, baking blind and removing from the tins.


Quantity Ingredient
1 quantity Pâte sucrée
extra flour, to dust
selection of summer berries or seasonal fruit, such as plums, segmented oranges, peaches or apricots
1 quantity see method for ingredients

For the almond cream

Quantity Ingredient
300ml milk
2 eggs
50g caster sugar
15g plain flour
20g cornflour
2 tablespoons ground almonds
2 tablespoons double cream
1 tablespoon kirsch


  1. Divide the pastry into 8 equal pieces and shape into flat discs. Cover all but one of the discs with cling film and place these in the fridge.
  2. On a lightly floured surface, roll out the pastry disc to a circle, 2mm thick and about 15cm in diameter, and use to line a 12cm diameter loose-based tart tin. Place in the fridge and repeat with the remaining discs of pastry, chilling all the cases until completely firm to the touch, 20–30 minutes. Meanwhile, heat the oven to 190°C.
  3. Blind bake the pastry cases for 15 minutes, ensuring the paper is pressed well into the corners of the pastry and the excess is folded over the edge of the pastry case, to prevent the pastry from browning.
  4. Check the sides are set and the base cooked through a little, then carefully remove the beans and paper. The pastry is still very soft and thin, so handle it carefully. Return to a lower shelf of the oven for a further 5 minutes, to dry out completely, but without allowing the pastry to colour.
  5. Remove the tart cases from the oven and allow to cool for 1 minute, then release each one from its tin while still warm (or they will stick as they cool down), being gentle as they are delicate. Transfer to a wire rack and leave to cool completely.
  6. For the almond cream, pour the milk into a medium saucepan and bring to scalding point and remove from the heat. Separate the eggs, placing the yolks in a medium bowl and the whites in a larger bowl. Mix half the sugar into the yolks and then stir in the flours until well combined with no visible lumps. Pour on the milk a little at a time, stirring as you pour, until thoroughly combined.
  7. Return the mixture to a clean saucepan and bring to the boil over a low to medium heat, stirring with a wooden spoon. It will thicken rapidly, so stir vigorously to beat out any lumps. Remove from the heat and scrape into a bowl to cool slightly.
  8. Stir in the ground almonds, cream and Kirsch and cool completely. Lay a piece of cling film over the surface of the cream to prevent a skin forming. When cool, whisk the egg whites to medium peaks, add the remaining sugar and whisk again to stiff peaks. Fold this into the cooled cream.
  9. Fill a piping bag fitted with a 7mm–1cm nozzle with the almond cream and pipe into the 8 tartlet cases as neatly as possible, so that it comes just below the rim of the pastry. Arrange the fruit carefully on each tart, covering the cream. Glaze the fruit, and not the pastry, with the apricot glaze.


  • Individual fruit tarts with crème pâtissière Replace the almond cream with 1 quantity crème pâtissière.
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