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  • Woman's Weekly

    Treat yourself to tea in the AFTERNOON

    Apr 14, 2021 5 minutes

    FRUIT TARTLETS

    These might be super simple, but they have the flair of a Parisian patisserie.

    MAKES 12

    ✣325g (11oz) shortcrust pastry
    ✣200g (7oz) frozen or fresh strawberries, raspberries and blueberries
    ✣ 5tbsp marmalade
    ✣Mint leaves (optional)

    For the creme patissiere:

    ✣300ml (½ pint) semi-skimmed milk
    ✣1 vanilla pod
    ✣1 egg yolk, plus 1 whole egg
    ✣25g (¾oz) caster sugar
    ✣25g (¾oz) flour

    You will need:

    ✣12 x 6cm (2½in) tart tins, baking parchment, baking beans, greaseproof paper and a piping bag with a 2cm (¾in) nozzle

    1 Heat the oven to 200C/Gas 6. Roll out the pastry and use to line the tart tins, then place on a baking tray and chill for 10 mins. Line the cases with baking parchment and baking beans, and cook for 10 mins. Remove the paper and beans, and cook for a further 5 mins until golden.

    2 Once

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