Berry Tartlets with Glossy Apricot Jam Glaze, Elegant Bakery-Display Style

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• 200 grams Medium-protein all-purpose flour
• 120 grams Cold butter, diced
• 50 grams Powdered sugar
• 1 large Egg yolk
• 2-3 tbsp Ice water
• 1/4 tsp Salt
• 300 ml Full-cream milk
• 3 large Egg yolks for pastry cream
• 60 grams Granulated sugar
• 25 grams Cornstarch
• 1 tsp Vanilla extract
• 150 grams Strawberries, thinly sliced
• 100 grams Fresh blueberries
• 100 grams Raspberries or red grapes, halved
• 1 piece Kiwi, peeled and sliced
• 3 tbsp Apricot jam for the glaze
• 1 tbsp Water to thin the jam

👩‍🍳 Instructions

1. 1 Make the tartlet shells: combine the flour, powdered sugar, and salt in a bowl. Add the cold butter and quickly work it in with your fingertips or a pastry cutter until the mixture looks like coarse sand.
2. 2 Add the egg yolk and ice water a little at a time, mixing until the dough can be gathered into a ball. Don't overwork it, or the crust will turn out tough. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
3. 3 Preheat the oven to 180°C (350°F). Take the dough and roll it out thin, about 3-4 mm, cut to fit your mini tartlet molds, then press neatly into the molds. Prick the bottoms all over with a fork.
4. 4 Line with parchment paper and fill with pie weights (dried beans or rice), then bake for 12 minutes. Remove the weights and bake for another 8-10 minutes until the crust is golden and crisp. Let cool completely.
5. 5 Make the pastry cream: heat the milk until it's almost boiling. Meanwhile, whisk the egg yolks, granulated sugar, and cornstarch together until smooth and pale.
6. 6 Pour the hot milk into the egg mixture a little at a time, whisking quickly so it doesn't curdle. Pour it all back into the pan and cook over low heat, stirring constantly, until thickened.
7. 7 Remove from the heat, stir in the vanilla extract until combined. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming, then chill in the fridge for at least 1 hour.
8. 8 Once the tartlet shells and pastry cream are both cold, fill each shell with pastry cream to taste using a spoon or piping bag.
9. 9 Arrange the fresh fruit on top of the cream in an eye-catching, colorful pattern, mixing strawberries, blueberries, raspberries, and kiwi.
10. 10 Heat the apricot jam with the water over low heat, stirring until it turns liquid, and strain if needed. Brush a thin layer over the fruit with a pastry brush to give it a glossy shine and help keep the fruit from wilting too quickly.
11. 11 Chill in the fridge for 15 minutes before serving so the cream sets perfectly, then the tartlets are ready to enjoy.

💡 Tips

📊 Nutrition Facts / serving

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