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Tartelettes aux fruits


Bring summer to the table with this delicious fruity tarts recipe from Master Pâtissier and Food Hero Eric Lanlard

Eric Lanlard’s fruit tarts

I am always mesmerised by the displays of fruit tarts in the windows of

pâtisseries when I go home to France. They are actually incredibly simple to make, but they need to be made properly; the pastry must be short and buttery, the crème pâtissière must be creamy, and the fruits should be sweet and ripe… and, of course, look gorgeous!


Makes 6 large or 12 small tartlets

Preparation time: 20 minutes, plus chilling and cooling 

Cooking time: 30 minutes



For the pastry

250g (9oz) plain flour, plus extra for dusting

1 tsp golden caster sugar

Pinch of salt

125g (4 ½ oz) cold unsalted butter, diced, plus extra for greasing

2–3 tbsp cold water


For the crème pâtissière

600ml (20fl oz) milk

5 egg yolks

100g (3 ½ oz) golden caster sugar

50g (1 ¾ oz) custard powder

1 tsp vanilla bean paste

2 tsp orange blossom extract


To decorate

Seasonal fruits or berries

Apricot glaze or sifted icing sugar



1. To make the pastry, put the dry ingredients into a bowl and stir together. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs.

2. Then add enough of the 2–3 tablespoons of water and bring together to form a dough, kneading briefly until smooth. Shape into a disc, cover with clingfilm and chill in the refrigerator for at least 1 hour.

3. Meanwhile, make the crème pâtissière. Heat the milk in a medium saucepan and then in a heatproof bowl, whisk the egg yolks, sugar and custard powder together.

4. Pour the warm milk over the egg mixture and whisk until smooth, then pour back into the pan, bring to the boil and cook for 1 minute, stirring continuously, until very thick and glossy.

5. Pour into a bowl, cover the surface with clingfilm and leave to cool.

6. Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6 and grease 6 x individual 10cm (4in) diameter or 12 x 5cm (2in) loose-bottomed tart tins.


7. Roll out the pastry thinly on a floured surface and use to line the tins. Prick the bases, line with baking paper and fill with baking beans or rice. Bake in the oven for 15 minutes, then remove the paper and beans and return to the oven

for a further 5 minutes until golden. Leave to cool.

8. Whisk the vanilla paste and orange blossom extract into the cold crème pâtissière.

9. Spoon the crème into the cooled tart cases and decorate with fresh seasonal fruits or berries.

10. Brush with apricot glaze or simply dust with icing sugar and serve immediately.



Photo: ©Kate Whitaker

Words: © recipes taken from Afternoon Tea by Eric Lanlard, published by Mitchell Beazley


Find this recipe and more in Food Hero Eric Lanlard’s new book Eric Lanlard’s Afternoon Tea (Mitchell Beazley, £20), published in May.