The other day, I made Genovesi Ericine and had some pastry left! I looked in the fridge and also found some crème patissière… and decided to whip up a quick dessert, one that I used to love as a child. Whenever we had people over for lunch, they would never come empty handed and they would often come with a tray full of delicious pastries bought at one of the many local pasticcerie. Out of those pastries, the fruit tartelettes were my favourite. They looked the prettiest of all, with the colourful fruits and the shine from the jelly. Making them was lots of fun, especially deciding on the fruits and colour combos! And they were delicious! Enjoy!
Roll out the dough into a 0.5 cm – 0.2 inches thick sheet (1) and cut out circles of pastry (2). Put them in a greased muffin tray (3) and poke them with a fork (4) to make sure they do not puff up when baked. For the same reason, put some raw beans on them (5) and bake in a preheated oven at 180ºC – 350ºF for about 15 minutes or until the dough is golden and cooked through (6).
When cool, fill them with crème patissière (1) and decorate with fresh sliced fruits (2). Brush the fruits on the tartelettes with some Tortagel to make them look shiny and give them a professional touch (3-4).
Enjoy with a hot cup of tea!