Fresh Fruit Tart Recipe
Ingredients
| 12oz/350g plain flour | ||
| 6oz/75g butter or margarine | ||
| Cold water to mix | ||
| 1 1/2lb/675g fresh fruits in season, grapes, cherries, kumquats, star fruits, plums, strawberries, etc. | ||
| 5xtbsp/15ml spoon redcurrant jelly | ||
| 3xtbsp/15ml spoon water | ||
Directions
1. Rub the butter or margarine into the flour until the mixture resembles fine breadcrumbs. Mix to a firm manageable dough with cold water.
2. Preheat the oven to Convection 200°C.
3. Roll out the pastry and use to line 4 deep individual metal tins. Prick the pastry with a fork. Line with greaseproof paper and fill with baking beans. Cook on the low rack on Convection 200CC for 14-16 min. Remove the beans and paper and cook for a further 2-3 min if necessary.
4. Remove the pastry from the tins and cool on a wire tray.
5. When cool, fill the cases with a selection of fresh fruits.
6. Heat the redcurrant jelly and water in a small bowl on the low rack on Microwave Power HIGH for 2-3 min. Beat well.
7. Brush the fruit with the redcurrant glaze.
2. Preheat the oven to Convection 200°C.
3. Roll out the pastry and use to line 4 deep individual metal tins. Prick the pastry with a fork. Line with greaseproof paper and fill with baking beans. Cook on the low rack on Convection 200CC for 14-16 min. Remove the beans and paper and cook for a further 2-3 min if necessary.
4. Remove the pastry from the tins and cool on a wire tray.
5. When cool, fill the cases with a selection of fresh fruits.
6. Heat the redcurrant jelly and water in a small bowl on the low rack on Microwave Power HIGH for 2-3 min. Beat well.
7. Brush the fruit with the redcurrant glaze.
Chef
