Baby tartlets with fruit

baby tartlets with fruit
48 Item



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.


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