1 1/2 Cup All Purpose Flour
1/2 Cup (4 oz) Unsalted Butter
3 Tbsp Sugar
1 Medium Egg
1/2 Cup Pastry Cream
Click to Pastry Cream Recipe
Blueberries, Strawberries, Kiwi
1- Soften the unsalted butter (grate).
2- Slice the strawberries and kiwi.
1- Combine unsalted butter with sugar in a large bowl.
2- Whisk one egg until stiff.
3- Add the egg to the bowl and continue to whisk until well mixed.
4- Add flour and a pinch of salt to the bowl and continue whisking until thoroughly mixed.
5- Cover the bowl with a lid or plastic wrap.
6- Place the bowl a refrigerator for 30 minutes.
7- Remove the batter from the fridge, take a tbsp of the batter and place it onto a muffin pan.
8- Using your fingers, spread the batter across the pan evenly.
9- Cover the muffin pans with plastic wrap and put the back into a refrigerator for 15 more minutes.
10- Remove the plastic wraps. Using a fork, poke holes half way into the batter.
11- Preheat oven to 350º F (176º C), bake the batters for 35 minutes or until golden.
12- Brush the tarts with apricot marmalade. (remove the tarts from the pans).
13- Place two scoops of pastry cream on top of the tarts and spread evenly.
14- Place the fruit of your choice (blueberries, strawberries or kiwi) on top of the tarts.
15- Mix 2 tbsp of apricot marmalade with 1 tbsp of boiling water, mix well.
16- Brush the fruits with the apricot mixture.
17- Place the tarts into a refrigerator for few minutes so the pastry cream thicken and holds the fruits in place.