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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