Fruit Tartlets Recipe


  • 1 tbsp Lemon juice
  • 175 ml Whipping cream
  • 175 ml Red Currant Jelly
  • 700 gms Kiwi fruit, Strawberries, Peaches, Grapes/Currants

  • For the Pastry
  • 1 Egg white
  • 200 gms plain Flour
  • 3 tbsp Cocoa powder
  • 65 gms dark Brown sugar
  • 140 gms Butter, cut into pieces


  1. For the pastry, combine the butter, brown sugar and cocoa powder over low heat.
  2. When butter is melted, remove from the heat and sift over the flour.
  3. Stir, then add just enough egg white to bind the mixture.
  4. Gather into a ball, wrap in a greaseproof paper, and refrigerate for 30 minutes
  5. Grease eight 3 inches tartlet tins. Roll out the pastry between two sheets of greaseproof paper. Stamp out eight 4 inches round with a fluted cutter.
  6. Line the tartlet tins. Prick the bottoms. Refrigerate for 15 minutes. Preheat a 350F/180C oven.
  7. Bake until firm, 20-25 minutes. Cool, then remove from the tins.
  8. Melt the jelly with the lemon juice.
  9. Brush a thin layer in the bottom of the tartlets. Whip the cream and spread a thin layer in the tartlet cases.
  10. Arrange the fruit on top. Brush with the glaze and serve.

Tip: To test for doneness in cakes, quick breads and bar cookies, use a toothpick inserted in the center. The toothpick should come out clean and dry, or have only a few crumbs clinging.

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