Fruit Tartlets

INGREDIENTS

470ml cake flour
1ml salt
100g butter
1 egg
15ml castor sugar

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

METHOD

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.

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