Pâte Sucrée (Sweet Shortcrust Pastry):
1 cup all-purpose flour, plus more if needed
1/2 tsp. salt
3-4 tbsp. confectioners' sugar
1/2 cup (1 stick/4 oz./113g) unsalted butter, cut into small pieces
2 egg yolks beaten with 2 tbsp. iced water and 1/2 tsp. vanilla extract (optional)
Fruit for Tartlets:
1 pound ripe small fruits (e.g. strawberries, raspberries, red currants, figs, grapes, etc.)
4 tbsp. apple jelly or raspberry jam
1-2 tbsp. Kirsch or fruit juice
Make Pâte Sucrée Pastry and Bake:
In a food processor fitted with a metal blade, process the flour, salt, sugar and butter until fine crumbs form. Pour in the beaten egg yolk and water mixture just until the dough begins to stick together. Do not allow the dough to form a ball or the pastry will be tough. Add water or flour depending on if the dough is too dry or too wet. Place dough in plastic wrap and chill for at least 2 hours.
Preheat the oven to 400 degrees F/200 degrees C. Lightly butter six 3 1/2-inch tartlet pans.
Roll out the pastry to about a 1/8 inch thickness. Cut out six rounds, re-rolling trimmings as necessary. Place rounds into tartlet pans and cut off excess pastry (pastry that is hanging over the edge). Prick the bases with a fork.
Line the pastry cases with foil and add a layer of baking beans. Bake for 15 minutes until slightly dry and set, then remove the foil and beans and continue baking for 5 minutes more. Cool on a wire rack.
Prepare the Fruit and Glaze:
Shortly before serving, melt the jelly (or jam, if using) in a saucepan with the Kirsch (or fruit juice, if using) over low heat. Strain the glaze if necessary.
After tartlets have cooled, arrange the fruit inside each tartlet and brush with glaze.
Serve with whipped cream.
Makes 6 tartlets.
Submitted By: Timothy Rogers
Date: April 28, 2006