Make some elegant fruit tarts.


  • 400 g bought puff pastry
  • 800 g mixed fresh fruit such as apricots, plums, peaches, blueberries, blackberries etc
  • 50 g caster sugar
  • 1 egg
  • icing sugar (enough to sprinkle on the fruit)
  • 4 tblsp apricot jam (or raspberry or strawberry, depending on what fruits you're using)
  • 1 tblsp boiling water
  • 1 tblsp lemon juice


  • Lightly grease a 23cm/9inch square baking tin.
  • Rolling out the puff pastry into a 30cm/11inch square and use it to line the tin.
  • Preheat the oven to 220°C (425°F/Gas 7) and cover the pastry base with baking parchment or greaseproof paper.
  • Fill with dried beans, lentils or rice and bake 'blind' in the oven for 20 minutes.
  • Meanwhile, prepare the fruit by washing, peeling and de-seeding where necessary, and sprinkle with caster sugar.
  • Remove the paper and beans, and brush the pastry with beaten egg.
  • Lightly dust with icing sugar and return to the oven for a further 5 minutes to render it shiny and brown.
  • Remove from the oven and allow to cool, before lifting the pastry base carefully from the tin.
  • Spread half the jam over the pastry and make a glaze with the remainder by mixing with the boiling water and lemon juice, and beating well to combine.
  • Arrange the fruit as you like on the pastry and brush all over with the glaze.
  • Chill until ready to serve with whipped cream!

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