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Tartelettes aux Fruits Recipe
|Plain flour||6 Ounce (175 Gram)|
|Caster sugar||2 1⁄2 Ounce (65 Gram)|
|Butter||3 1⁄2 Ounce, softened (100 Gram)|
|Redcurrant jelly||4 Tablespoon|
|Prepared fresh fruit||1 Pound (Example; Strawberries, Raspberries, Grapes, Cherries, Apricots, Tangerines, 350 - 500 Gram)|
Serving size: Complete recipe
Calories 2122 Calories from Fat 835
% Daily Value*
Total Fat 95 g145.9%
Saturated Fat 55.9 g279.6%
Trans Fat 0 g
Cholesterol 768.6 mg
Sodium 288.3 mg12%
Total Carbohydrates 298 g99.3%
Dietary Fiber 10.1 g40.3%
Sugars 148.5 g
Protein 21 g42.2%
Vitamin A 92.6% Vitamin C 180%
Calcium 15.9% Iron 10.3%
*Based on a 2000 Calorie diet
Put the salt, sugar and egg yolks into the well and gradually work into the flour until smooth.
Quickly knead in the butter.
Form into a ball, cover and chill for 1 hour.
Roll out the pastry and use to line eight 7.5 cm (3 inch) tartlet tins; chill for 20 minutes.
Bake blind in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 10 to 12 minutes, until the pastry is golden brown; cool.
Stir the redcurrant jelly with the water in a pan over low heat until blended.
Brush the bases of the pastry cases with this glaze.
Arrange the fruit on top as desired and brush with glaze.
Serve with cream.