About this recipe:I use shop-bought shortcrust pastry for these fruit tarts when I am short on time, and make a little pastry cream using the recipe from this site. This is not difficult, but it is the perfect recipe to amaze your grandmother!
Preheat the oven to 180 C / Gas 4. Spread the pastry into 6 small tart tins. Place a piece of aluminium foil over the pastry, and fill with dried beans.
Bake in the preheated oven for 20 minutes. Remove tins from the oven, remove the beans and return tins to the oven until the pastry is golden, about 10 minutes. Let cool.
Spread the pastry cream evenly over the cooled pastry cases, and arrange the strawberries, blueberries and raspberries on top of the cream.
Melt the apricot jam in a microwave-safe bowl until liquified, about 10 seconds. Brush the jam evenly over the fruit.
Chill before serving.
For these fruit tarts, you can use almost any fruit that is in season. It's lovely to use summer berries, but other fruits will work a treat, as well: diced mango, diced kiwi fruit, sliced peaches, sliced plums, halved cherries, etc.