Step-by-step instructions for the perfect summer fruit tartlet - every bite is a burst of flavour
Beth O'BrienWhen I began thinking about what makes up the perfect summer tartlet, my mind immediately went to a very specific type of fruit tartlet: the type you would see on the counter at a Parisian patisserie, with light, crisp pâte sablée, vanilla-infused crème patissière and red berries encased in a glossy redcurrant glaze.
For the purposes of this test, however, I decided to cast a wider net, and included some more contemporary fruit tartlets, such as Claire Ptak’s fig tartlets with crushed almond frangipane, and Michel Roux’s apple and passionfruit tartlets . I have also included two classic French red fruit tartlets by Le Cordon Bleu cookery schools and Delicious magazine.
This kind of pastry can be tricky to work with due to its high fat content, so roll it out quickly, and chill it before blind baking. When blind baking, start with baking beans until the pastry starts to colour, then remove the baking beans and egg wash to seal, before baking until the desired colour.
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