Summer fruit tarts

    40 min

    Mini jam tarts with fruit topping, change fruit to suit your preference :) Lovely for serving at afternoon tea or other special occasion.

    Yorkshire, England, UK
    7 people made this

    Makes: 12 summer fruit tarts

    • 200g plain flour
    • 100g cold butter
    • 40g caster sugar
    • 1 egg yolk
    • 1 to 2 teaspoons cold water, if needed
    • 150g apricot jam
    • chopped fresh fruit, of your choice

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 12 hole muffin tin.
    2. To prepare the pastry, place the flour into a bowl then cut in the cold butter and rub between your fingers until the mixture resembles breadcrumbs. Add the sugar and mix well. Add the egg yolk to the mixture and stir, bringing the mixture together into a ball with a consistency that can be rolled. If needed, add a few drops of cold water.
    3. On a floured work surface roll out the pastry and use a cutter to cut out circles of pastry to fit a 12 hole tart tin.
    4. Blind bake the pastry for 10 to 15 minutes until golden brown. Remove the pastry from the oven and fill each will a tablespoon full of jam. Allow to cool then decorate the top with the fruit.

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