This weeks bake is inspired by the all the amazing fresh fruit which is in constant supply in the garden at the moment and long may it last because they taste so good, although sometimes too many and I am having to find new ways to use them. I have made loads of strawberry jam which I am giving out to friends.
Ingredients for pastry
- 350g Plain Flour
- 125g Butter
- 125g Caster Sugar
- 1 Egg
Ingredients for Crème pâtissière
- 250ml Double Cream
- 250ml Milk
- 2 large drops of vanilla bean paste
- 6 egg yolks
- 120g Caster sugar
- 50g Plain flour
Ingredients for topping
- Fruit of your choice
- 2-3 tbsp of apricot jam
- Make the pastry by rubbing together the butter into the flour and caster sugar. You can use a food processor to make this quicker.
- Add the egg and mix until coming together, add a little water at the time until it forms a soft dough.
- Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
- Grease 12 x 8cm flan tins and preheat the oven to 180 degrees celsius.
- Roll out the dough, using a large pastry cutter cut out circle and place into the tins and push into the flan edges and trim to ensure neat edges. Brush with beaten egg to glaze edges.
- Bake in the oven until golden for 20 to 30 minutes. Once cooked removed from tins and leave to cool.
- Make the creme pat by heating the milk, double cream and vanilla bean paste in a medium sized sauce pan gently until bubbling slightly.
- In a bowl whisk together the egg yolks, caster sugar and flour until lighter and paler in colour.
- Remove the milk mixture from the heat and whisk in the egg mixture whisk fast to ensure no lumps form.
- Place back on medium heat stirring constantly until thickens. Leave to cool with cling film touching the surface to avoid forming a crust.
- Once cooled slightly pipe the creme pat into the pastry cases using a pipping bag. Then add as much or as little fruit on top as you like.
- To finish melt apricot jam in the microwave until runny and brush on top of the fruit tarts.