Difficulty: Easy
Instructions
Things You'll Need:
- 350g/122 oz shortcrust or sweet shortcrust pastry
- 60ml/4tblspn apple jelly or raspberry jam
- 15-30 ml/1-2 tblspn kirsch or fruit juice
- 450 g/1lb ripe small fruits
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Step 1
Lightly butter six 9 cm/3 1/2 in tartlet tins.
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Step 2
Roll out the pastry to about a 3mm/1/8 in thickness.Using a tartlet tin as a guide,cut out six rounds,re-rolling trimmings as necessary.Use the pastry rounds to line the tins,then rool the rolling pin over the top of the tins to cut off the excess pastry.Prick the bases with a fork.
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Step 3
Line the pastry cases with foil and add a layer of baking beans.Bake for 15 minutes until slightly dry and set,then remove the foil and beans and continue baking for a further 5 minutes.Cool on a wire rack.
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Step 4
Shortly before serving,melt the apricot jelly or raspberry jam in a small saucepan over a low heat with the kirsch or fruit juice.Arrange the fruit in the tartlet erallyshells and brush liberally with the glaze.
