Name: Baby tartlets with fruit
Cook time: 45 min
Total time: 45 min
Ingredients: 1 1/2 cup plain flour; 2 tablespoon icing sugar; 125 gram cold butter, chopped; 1 egg yolk; 3 teaspoon iced water, approximately; 1 cup creme fraiche; fruit of choice, to decorate; 2 tablespoon icing sugar, extra

Ingredients

1 1/2 cup plain flour

2 tablespoon icing sugar

125 gram cold butter, chopped

1 egg yolk

3 teaspoon iced water, approximately

1 cup creme fraiche

fruit of choice, to decorate

2 tablespoon icing sugar, extra

Method

1.In a medium bowl, sift flour and icing sugar, then rub in butter until mixture resembles breadcrumbs.

2.Add egg yolk and enough water to make ingredients cling together. Press dough into a ball, knead gently on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.

3.Preheat oven to 180°C (160°C fan-forced).

4.Divide pastry in half. Roll each half between sheets of baking paper until 3mm thick; cut out 48 x 4.5cm rounds. Place rounds into four 12-hole (2 teaspoon/10ml) tiny tartlet tins. Prick pastry with fork.

5.Bake pastry cases 15 minutes or until lightly browned; cool.

6.Top pastry cases with 1 teaspoon of combined crème fraîche and icing sugar. Decorate with fruit, as desired; dust with a little sifted icing sugar.

Pastry cases can be made 3 days ahead; store in airtight container.
Note

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Ingredients

Method

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