I dusted off a recipe for a lemon tart (which I will post shortly), used the pastry (dough) from that as a base, made a simple crème fraîche and sugar filling, baked it, topped it with fruit and it was delicious!
So, the result is being posted here for you today.
Individual Fruit TartsServes: 6
Ingredients:For the Sweet Pastry:
250g (1 3/4 cups) plain 00 flour
125g unsalted butter, finely diced
75g (2 2/3 oz) caster sugar
2 egg yolks, beaten
1 tbsp cold water
For the Filling:
500ml crème fraîche
50g icing sugar, sifted
2 small punnets of fresh summer berries (a mix of strawberries and raspberries is good)
2 tbsp redcurrant jelly
Method:Turn the flour into a mixing bowl. Add the butter and rub into the flour until the mixture resembles fine crumbs. Stir in the sugar and mix to combine then add the egg yolks and stir to combine. If the mixture does not come together as a dough add enough of the water to bind.
Knead lightly (be careful not to over-work, as this toughens the pastry), then wrap in clingfilm (plastic wrap), set in the refrigerator and chill for at least 1 hour.
After this time, roll out the pastry on a floured work surface until large enough to cover the base and sides of six individual flan rings. Ensure that you press the pastry into each flan ring, ensuring that it lies slightly proud of the tin's lip. Chill in the refrigerator for 30 minutes, line with baking parchment and baking beans then transfer to an oven pre-heated to 180ºC (360ºF, Gas Mark 6) and bake blind for 10 minutes.
Remove the baking beans and parchment then reduce the oven temperature down to 160ºC (320ºF, Gas Mark 4). Return the pastries to the oven and bake for 4 minutes more, or until the pastry is crisp. Remove from the oven and allow to cool completely.
For the filling, gently mix together the crème fraîche and the icing sugar. Divide this mixture between the six flans, spooning it evenly over the base.
Arrange the berries over the filling then gently warm the redcurrant jelly in a pan. Use this to glaze the fruit, using a pastry brush. Allow to cool then chill in the refrigerator for 15 minutes before serving.