Mary/ June 22, 2015/ Culinary, Food, Recipes

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.

fruit tarts shells

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.

fruit tarts pastry cream

fruit tarts fruit

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)

fruit tarts glaze

How fortuitous I had friends coming over for dinner the next day. They devoured them.

Oh my….  yeah.