Fruit tarts

These individual fruit tarts are easier to handle than a slice of a larger tart – great for outdoor entertaining.

For the pastry:

200g/7oz plain flour

100g/3½oz butter

4 egg yolks

50g/1¾oz caster sugar

For the filling:

450ml/¾pint milk

1 tsp vanilla essence

3 egg yolks

75g/2¾oz caster sugar

3 tbsp plain flour

3 tbsp cornflour

To decorate:

Fruit of your choice, e.g. strawberries, raspberries, blueberries.

Warmed apricot to glaze

Preheat the oven to 200 C/400 F/gas mark 6.

Rub together the flour and butter until the mixture resembles fine breadcrumbs.  Stir in the egg yolks and the sugar and work together until a smooth soft dough is formed.  Use to line 10 individual flan tins. Bake for about 20 minutes until golden and cooked.

Heat the milk and vanilla essence until almost boiling.  Whisk together the egg yolks, sugar and flours until smooth.  Add a little milk to the egg mixture and stir.  Pour into the pan, whisk and simmer gently for 2-3 minutes until thickened.  Cover with cling film and leave to cool.  Fill each flan case with a little of the filling then decorate with fruit.  Brush with a little apricot jam, then serve.

Serves 10

Not suitable for freezing.