These colorful, fresh fruit tartlets can me made with any fresh fruit you like. The raspberries can be sifted with icing sugar, instead of being glazed.

Quantity: 12 tartlets.

Fresh Fruit Tartlets Recipe:

  1. Roll out the pastry on a lightly  floured surface.
  2. Cut out twelve 12.5 cm (5 inch) circles with a round cutter.
  3. Use it to line twelve 10 cm (4 inch) tartlet tins.
  4. Trim the edges and prick the base of each tartlet with a fork.
  5. Place the lined tins on baking sheets and chill for at least 30 minutes.
  6. Bake blind at 220ºC (425ºF) mark 7 for 20-25 minutes until very lightly browned.
  7. Allow the cases to cool a little in their tins.
  8. Carefully transfer to a wire rack to cool.
  9. Make an apricot glaze.
  10. Brush the glaze evenly over the inside of each pastry case.
  11. Reserve the remaining apricot glaze.
  12. Divide the crème pâtissière equally between the pastry cases and spread it evenly.
  13. Arrange the cherries attractively in three of the cases, the grapes in six and the kiwi in the remaining ones.
  14. Reheat the remaining apricot glaze until boiling.
  15. Carefully brush it over the green grapes and the kiwi fruit to glaze them evenly.
  16. Heat the redcurrant jelly until boiling.
  17. Carefully brush it over the cherries and the black grapes.
  18. Once glazed, the fruits may be sprinkled with finely chopped nuts or a few toasted flaked almonds, if liked.
  19. Serve as soon as possible.

List of ingredients required:

  • 1 quantity of almond pastry.
  • Half quantity of crème pâtissière.
  • 100 g (4 oz) dark, well flavored, cherries. Stoned and halved.
  • 100 g (4 oz) black grapes, halved and deseeded.
  • 100 g (4oz) green grapes, halved and deseeded.
  • 2 kiwi fruit, peeled and sliced.

Apricot glaze:

  • 225 g (8 oz) apricot conserve.
  • 15 ml (1 tbsp) Kirsch.

Redcurrant glaze:

  • 100 g (4 oz) redcurrant jelly