Fruit tartlets

Fruit tartlets

12 small tartlets
Vanessa Levis


Quantity Ingredient
1 1/2 quantity * sweet flan pastry [rid:3144]
500g fresh fruit in season, (see Variations)


Quantity Ingredient
1 cup sieved jam, (use apricot for pale fruits and redcurrant for red fruits)
3 tablespoons water
1 tablespoon lemon juice


  1. Roll out the pastry dough thinly and use to line six 8 cm tartlet tins. Chill for about 20 minutes. Prick the bottom of each tartlet with a fork and chill for a further 20 minutes.
  2. Preheat the oven to 190°C. Blind bake the tartlet cases for 8–10 minutes or until the pastry is a pale biscuit colour. Do not allow to brown. Cool. To prepare the fruits for the tarts, see Variations.
  3. To make the glaze, heat all the ingredients over gentle heat, stirring until the glaze hangs in heavy drops from the spoon. Brush the tartlet shells with the hot glaze. Pile the fruit into the tartlet shells and brush the fruit carefully with glaze until it glistens. Allow to set.


  • Strawberries

    Wash, dry carefully and hull. They can be left whole if small, or sliced or halved.

    Apricots, peaches and plums

    Poach in a light syrup until just tender. Drain. Slit and remove stones. Small fruits may be used whole, larger fruits should be sliced or halved. Good-quality canned fruit may also be used.


    Wash, halve if desired and seed if necessary.


    If using ripe pears, peel, slice finely and arrange in the tartlet shells. Brush with a little lemon juice to prevent discolouring. If the pears are not quite ripe, peel and poach in a light syrup until tender. Drain before slicing.


    Use young rhubarb; wash well and cut into 4 cm lengths. Poach in a light syrup until tender but still holding its shape, and drain well.


    Peel, remove outside skins with a sharp knife and cut between membranes to separate skinless segments. Dry segments on paper towels before using.


    Wash, then remove stones with a cherry stoner, or halve cherries and lift stones out with a small sharp knife. Dry before placing in tartlet shells.
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