Summer Fruit Tarts Recipe Sweet Pastry 150g plain/all-purpose flour 75g cold unsalted butter 50g icing/powdered sugar 1 egg yolk water to bind if needed Pastry Cream 250ml milk 40g caster/fine sugar 4 egg yolks 15g cornflour/cornstarch 1tsp vanilla extract Topping Selection of fresh berries Glaze 100g apricot jam 50ml water Sweet Pastry Place the flour and icing sugar into a bowl. Rub in the cold butter until the mixture resembles fine breadcrumbs. You can also do this step using a food processor. Add the egg yolk and mix to form a dough, adding a little cold water if required. Shape into a disc, wrap, and chill in the fridge for 30 minutes. Roll out the pastry and line tartlet tins. Chill for a further 20-30 minutes before trimming off the excess pastry. Blind bake at 170°C for 15 minutes. Remove the baking beans and bake for a further 10 minutes until golden. Cool completely. Pastry Cream Heat the milk in a saucepan until just below boiling. In a bowl, whisk together the egg yolks, sugar, cornflour and vanilla until smooth. Gradually pour the hot milk onto the egg mixture, whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from the heat and transfer to a clean bowl. Cover the surface with cling film or baking paper and allow to cool completely. Assembly Fill the cooled tart shells with the chilled pastry cream and smooth the surface. Arrange the fresh berries neatly on top of each tart. Glaze Heat the apricot jam and water together until smooth. Strain if desired, then brush lightly over the fruit to create a glossy finish. Chill until required and serve. #Summer #fruittart #Recipe #baking #dessert - @pinchofmint