Fresh fruit tartlets
These pretty little tartlets are perfect for parties - adults and kids alike will love them
- 125g (4½ oz) unsalted butter, softened
- 125g (4½ oz) caster sugar
- 125g (4½ oz) ground almonds
- 3 eggs
- 1tbsp dark rum
- 500g pkt ready-made shortcrust pastry (or your even more delicious own!)
- 150g (5½ oz) mascarpone cheese
- Selection of summer berries and fruits (such as raspberries, sliced strawberries, halved blueberries, quartered apricots and sliced figs)
- 3-4tbsp apricot jam, warmed and sieved, to glaze
All that fruit means these tartlets count towards your five-a-day. Brilliant!
- Preheat the oven to 180ºC (350ºF, gas mark 4). Cream the butter with the sugar and almonds, then add the eggs, one at a time, beating well, and finally the rum.
- Roll the pastry out on a lightly floured surface and, using a round, fluted cutter, stamp out pastry rounds to line bun tins. Press down well and make a few holes with a fork (to stop the pastry rising), then half fill with the almond cream (make sure that you don't overfill the pastry cases because the cream rises when cooking).
- Cook for 15-20 mins or until the tarts are golden. Remove from the oven and leave them to cool on a wire rack.
- When they are cold, spread a little of the mascarpone cheese on each tart, then top with some fruit. Finally, brush the apricot glaze over the fruit to give the tartlets a professional-looking patisserie finish!