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Fresh Fruit Tartlets

Makes 8


  • Almond Pastry -
  • 1 cup plain flour
  • 1/2 cup ground almonds
  • 1/4 cup caster sugar
  • 60g Australian butter
  • 1 egg, beaten
  • Fruit filling - 500g fresh fruit such as mandarin segments, whole strawberries, raspberries or slices of Chinese gooseberries
  • Fruit Glaze - 1/2 - 3/4 cup apricot jam (use red currant jelly for red fruits)
  • 2 tablespoons sugar
  • 1 tablespoon water
  • whipped cream, for serving
Download Recipe (PDF)


  1. Almond Pastry - Sift flour, almonds and sugar together. Rub in butter until mixture resembles fine breadcrumbs. Add egg and gently combine until a smooth dough is formed. Cover and refrigerate for 30 minutes. Divide dough into 8 equal portions and knead each lightly. Roll out and line individual tartlet pans (10 cm). Cover pastry with greaseproof paper and fill with dried beans or rice. Bake at 180C for 10 minutes. Remove loading and bake a further 10-15 minutes. Remove from pans and cool.
  2. Fruit filling - prepare fruit of your choice and arrange attractively in the tartlet shells.
  3. Fruit glaze - Mix jam, sugar and water in a small saucepan. Heat gently without boiling until the sugar has dissolved and the mixture is thin. Strain through a fine sieve and while still hot, brush or spoon over fruit. Serve with whipped cream.


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