Ingredients

  • Pâte Frollée
  • 170 grams plain flour
  • salt
  • 65 grams almonds ground
  • 125 grams butter, unsalted softened
  • 65 grams sugar, caster
  • 1 ½ egg yolk
  • 4 drops vanilla
  • Topping
  • 225 grams strawberries sliced
  • 2 kiwi fruit sliced
  • 110 grams blackberries
  • 55 grams currant jelly
  • 1 teaspoon lemon juice

Directions

1. Make Pâte Frollée and chill.
2. Preheat oven to 190*C/375*F/GM5.
3. Roll pastry into rounds on baking sheet. Decorate edges. Prick though pastry with fork, but not within 1 inch from edge. Chill for 15 minutes.
4. Bake for about 15 minutes until pale biscuit colour. loosen with palette knife and allow to cool slihtly. slip onto a wire rack and leave to cool completely.
5. Prepare fruits. Brush pastry with some glaze. Arrange fruit in neat overlapping circles. Brush with glaze as you go.
6. Do not assemble too far in advance. Pastry is soggy in about 2 hours.

Notes
Serving Ideas:original serves 6


Categories
tarts/pies
Keywords
tarts/pies
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