Rub the butter or margarine into the
flour until the mixture resembles breadcrumbs. Stir in 30 ml/2 tbsp of
the sugar and half the orange rind. Add the egg yolk and just enough
of the water to mix to a soft dough. Wrap in clingfilm (plastic wrap)
and chill for 30 minutes.
Roll out the pastry (paste) to 3 mm or 1/8 in thick on a lightly
floured surface and use to line 12 barquette (boat-shaped) or tartlet
moulds. Cover with greaseproof (waxed) paper, fill with baking beans
and bake in a preheated oven at 190°C/ 375°F/gas mark 5 for 10
minutes. Remove the paper and beans and bake for a further 5 minutes
until golden. Leave to cool in the tins for 5 minutes, then turn out
on to a wire rack to finish cooling.
Beat the cheese with the milk, the remaining sugar and orange rind
until smooth. Spoon into the pastry cases (pie shells) and arrange the
fruit on top. Heat the jam and water in a small pan until well
blended, then brush over the fruit to glaze. Chill before serving.