Fruit Tartlets Recipe

75 g/3 oz butter or margarine, diced
175 g/6 oz plain (all-purpose) flour
45 ml/3 tbsp caster (superfine) sugar

10 ml/2 tsp finely grated orange rind

1 egg yolk
15 ml/1 tbsp water
175 g/6 oz cream cheese
15 ml/1 tbsp milk
350 g/12 oz mixed fruit such as halved seedless grapes, mandarin segments,

sliced strawberries, blackberries or raspberries
45 ml/3 tbsp apricot jam (conserve), sieved (strained)
15 ml/1 tbsp water

Method:

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.