With 500 g basic biscuit dough we made 20 French Fruit Tarts
1 Line 10 cm x 8 cm tart pans with the pastry. Bake blind for 10 minutes at 160 ° C. (See tip). Place on a cooling rack and let cool completely.
2 Heat 60 ml apricot jam and paint tart cups with it.
3 Allow to dry completely.
4 Fill the tarts with basic pastry custart (recipe follows) and decorate with sliced strawberries, figs or raspberries.
5 Brush the fruit with the remaining warm apricot glaze.
Basic pastry (custard)
Makes 500 ml
- 40g plain flour
- 120g sugar
- 300ml milk
- 4 egg yolks
- 5 ml vanilla essence
- 20g butter
1 Sift the flour and sugar and set aside.
2 Beat 60 ml of the milk and the egg yolks. Add the flour mixture and beat until smooth.
3 Heat the remaining milk over low heat until it just starts to boil.
4 Pour a third of the hot milk into the egg mixture and mix well. Pour the mixture back into the hot milk and stir well.
5 Stir constantly until stiff. Cook for 1 minute and stir often because the custard can easily burn.
6 Add the vanilla and stir well.
7 Remove and cover the container with plastic wrap so that the custard does not form a skin.
8 Cool and store in the refrigerator.
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