Fruit Tarts Ingredients:
(For the pastry) • 84g plain flour, plus a little extra for dusting • 56g baking spread • 14g caster sugar • A few drops of water • 2 tsps jam mixed with 1 tsp water (For the filling / topping) • 85ml double cream • 1 dessert spoon lemon curd • Blueberries and raspberries (or your fruit of choice)
Equipment:
• Mixing bowl • Muffin or pie tin • Cooling rack • Rolling pin, fork & spoon • Pastry cutter or mug (8cm dia) • Pastry brush (optional)
Instructions:
1. Preheat the oven to 190°/ 170° fan or gas mark 5.
2. In a large mixing bowl, rub the flour and butter together with your fingers until it resembles sand.
3. Add the sugar and a few drops of cold water and mix together with a fork or your hands until it forms a smooth dough. If too wet add more flour, if too crumbly add a drop of water.
4. Flour your work surface and roll the pastry out until 2mm thick.
5. Cut out your circles. Depending on the thickness of your pastry you should get 6-8 circles.
6. Prepare your baking tin by rubbing butter over the holes and then sprinkling flour in them.
7. Tip out any excess flour and then place your pastry in the holes.
8. Prick with a fork and then bake for 8 minutes, until they are beginning to turn light brown.
9. Allow them to cool and then brush with the jam mixture.
10. In a second small bowl, mix the cream and lemon curd until nicely combined. Share this between the pastry cases, and top with the fruit of your choice.
Recipe by Maria Rix from Eat, Sleep, Bake, Repeat. www.mariarix.co.uk/eat-sleep-bake-repeat
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July-Sept 2022 Toddle About South Bucks 11
