FILLING 25ml butter 50ml cake flour 15ml castor sugar 1 egg yolk 150ml milk 2,5ml vanilla essence 1x410g can fruit of choice, drained 75ml smooth apricot jam 250ml fresh cream, whipped glac'e cherries for garnishing
Sift flour and salt together in a bowl. Rub in butter, then stir in egg and castor sugar. Form into dough, adding a little cold water if necessary. Chill for about 20 minutes. Roll out thinly between two sheets of plastic. Cut out rounds to fit tartlet pans. Prick all over with a fork and bake blind at 180 degrees for about 15 minutes. Cool on a wire rack. For the filling, melt butter in a saucepan and stir in flour and sugar.Beat egg yolk and milk and pour into the pan. Cook over moderate heat, stirring, until the mixture comes to the boil. Remove from heat and stir for 1 minute, then add vanilla essence. Cool and spoon into pastry cases. Top with fruit and brush with sifted, heated apricot jam. Garnish with cream rosettes and cherries.