Tartelettes Aux Fruits - cooking recipe

Ingredients

4 ounces plain flour
2 ounces unsalted butter
2 ounces caster sugar
2 egg yolks
1 pinch salt
2 -3 drops vanilla extract

Preparation

FOR THE FILLING: Apricots, peaches, plums, kiwifruit, or gooseberries need to be poached lightly in a sugary syrup.
Raspberries, strawberries, blueberries and redcurrants can be used fresh.
GLACE for the fruit: Heat apricot jam, for red fruits use redcurrant jelly with a few drops of lemon juice, when dissolved put through a sieve.
Sift the flour and salt onto a board.
Make a well in the centre and add all the ingredients.
With your fingertips, mix together quickly and knead until smooth.
Wrap with plastic wrap and chill in the fridge for 1 hour.
Roll the pastry out and place in greased tartlet tins.
Chill again.
Bake blind for 7 minutes.
Then bake a further 5 minutes until a pale biscuit colour.
Cool on wire rack.
Glace the base of the pastry with some of the glace, then place the fruit into the tartlets and glace all over.
TIP: The tartlets WITHOUT the filling can be baked in advance and stored in an air-tight container for a few days!