Fresh Fruit tarts are so lovely, happy and bright. My mouth waters when I see them, but I’m usually a little disappointed as the crust seems too “manufactured” or they are already soggy. I’ve always wanted to make my own…so I took my regular pie pastry recipe (Mom’s….close to the one on the Tenderflake box) and lined small and regular sized muffin tins with pastry.

For the middle filling, I used Birds Custard Powder, but used a slightly smaller amount of liquid and I made it with cream, not milk, so it was richer and thicker. When the shells were baked and cooled, I spooned in the cooled custard.

I put fresh mango and berries in various combinations on top of the custard. Then the proverbial “icing on the cake” was the glaze. I found a recipe in Julia Child’s “The Way to Cook” and boiled apricot jam and sugar together to make a syrup and when cool, spooned this glaze over the fruit. (1 cup of jam, put through a sieve to remove skin/pulp plus 3 tablespoons of sugar and 3 tablespoons of dark rum, optional. Optional? I don’t think so! Boil till it starts to thicken and gets sticky)