French fruit tartlets

FRUIT TARTLETS

Serves 12 tartlets

75 g butter, diced

¾ CUP all purpose flour

¼ cup castor sugar

2 tsp orange rind, finely grated

1 egg yolk

1T water

175 g cream cheese

1T milk

350 g mixed fruit

¼ cup apricot jam, sieved

1T water

Rub butter into the flour until the mixture resembles breadcrumbs. Stir in 30 ml of the sugar and half the orange rind. Add the egg yolk and just enough of the water to form soft dough. Wrap the dough in cling film and chill for 30 minutes. Roll out the chilled pastry tot a thickness of 3 mm on a lightly floured surface and use to line 12 tartlets moulds. Cover with greaseproof paper. Fill with baking beans and bake in a preheated oven at 190 for 10 minutes. Remove the paper and beans and bake for a further five minutes until golden. Leave tot cool in the tins for five minutes, and then turn out on to a wire rack to finish cooling. Beat the cheese, the milk and the remaining sugar and orange rind together until smooth. Spoon into the pastry cases 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 until ready to serve. TIP: Muffin trays work well if you don’t have enough moulds