Fruit tartlets

Fruit tartlets

By
From
PS Desserts
Serves
8
Photographer
Mark Roper

These morsels rely on simplicity, so use fruit at its peak: pears and quinces in winter; peaches and berries in summer; and figs and blackberries in autumn. Use whichever flavoured frangipane takes your fancy.

Ingredients

Quantity Ingredient
550g Pâte sucrée, chilled

Filling

Quantity Ingredient
1 quantity Frangipane, pistachio frangipane or hazelnut frangipane, or a variety
Poaching, your choice of poached pears, perfectly ripe peaches (peeled), or fresh blueberries, raspberries, strawberries, figs or blackberries
apricot or raspberry jam, for glazing

Method

  1. For the tartlet shells

    Preheat the oven to 180ºC. Line a baking tray with baking paper and place 8 cm-diameter by 1.5 cm-deep tart rings on top.
  2. Work the pâte sucrée with the heel of your hand until homogenous and supple but not soft. Roll into a log. If the pastry becomes too soft, put it back in the fridge to firm up a little.
  3. Slice rounds off the log of pastry and roll out the slices to a thickness of 4 mm. Press the pastry into the tart rings, allowing the excess to overhang the rings. Refrigerate the tartlet shells for about 30 minutes to firm up the pastry.
  4. Blind bake the tartlet shells for 15 minutes or until golden all over. Remove the foil and allow to cool slightly.
  5. Using a small serrated knife, trim the overhanging pastry from the rim.
  6. For the filling

    Pipe the frangipane into the tartlet shells, remembering to leave space for rising. Bake the frangipane as is and top with your choice of fresh fruit later, or if you would like to bake the fruit, add whichever fruit you are using (except strawberries). This should take 10–12 minutes for plain frangipane or 12–15 minutes with fruit. Test if they’re cooked; the frangipane should spring back when pressed.
  7. Meanwhile, warm the jam with a splash of water in a small saucepan until liquid, then pass through a sieve.
  8. Remove the tarts from the oven and, while still hot, brush with the warm jam. Allow to cool before lifting off the rings and top with fresh fruit (if using).

Note

  • Some of my favourite combinations are peach and hazelnut frangipane, fresh blueberries and pistachio frangipane, and poached pear and almond frangipane.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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