Skip to main content
logo
Food Advertising by

Fruit Tartlet


I made these Tartlets using the silicone boat shaped moulds, a gift from MaryMoh of  'Keep Learning Keep Smiling '  when we met up in London a few months ago.  Do hop over to her blog to view her many fabulous recipes some of which are her original creations.  These tarts are indeed delicious and will be great as finger food or  as a light and refreshing dessert.  The recipe for the pastry was adapted from my post on   'Egg  Tart'.



Boat shaped silicone mould












This is very quick and easy to make and you can put in any types of fruits that you fancy .......  I used canned apricots and fresh strawberries.

Ingredients         (Makes 9)
  • 4 oz plain flour
  • 1 oz caster sugar
  • 2 egg yolks lightly beaten
  • 2 oz butter
  • Pinch of salt
  • Canned peaches, drain off syrup, cut
  • Fresh strawberries, cut
Glaze  :  1/2 cup peach syrup, 2 Tbsp apricot jam
             Cook under low heat, keep stirring and strain before use.

Method
  1. Sift flour with salt onto a pastry board.
  2. Make a well in the centre and put in the sugar, butter and egg yolks.
  3. Work the above ingredients with the finger tips until blended.
  4. Draw in the flour with a palette knife and knead until smooth.  Work with the heel of the hand.
  5. Wrap up the dough and keep chilled for an hour in the refrigerator.
  6. Take some dough and press into the lightly greased mould, to shape.
  7. Bake in preheated oven @ 180 deg C for about 5 to 7 mins.
  8. Remove from oven and immediately use a toothpick to prick holes @ the base of the pastry.
  9. Brush the insides with apricot glaze and leave to set and cool in moulds for about 10 mins.
  10. Remove from moulds and cool on wire rack.
  11. Arrange the fruits in each pastry case and brush with warm glaze all over the fruits, and sides of the tart.
  12. Serve immediately.


Try making this as a dessert for this festive season.




"Here's Wishing Each and Every one of  You
A Very Merry X'mas  and a Happy  New Year"

Comments

  1. Oh Cheah, I want these! Very beautiful color and topping. Good photography ;D

    ReplyDelete
  2. this is a very special mold! its very hard to find silicon molds in sg! i love your fruit tartlets looks very yummy!

    ReplyDelete
  3. Love the boat shaped tarts. They are very professional made :D

    ReplyDelete
  4. very pretty tarlets. merry xmas to you and family.

    ReplyDelete
  5. Cheah...your fruit tartlets look great for Xmas :) Merry Xmas to you too and have fun in Oz !

    Cheers,
    Elin

    ReplyDelete
  6. Anncoo
    I snapped these outdoors. Quite pleased with the outcome!

    j3ss kitch3n
    I got 1 orange coloured identical mould for my neighbour from Amazon UK @ 9.99 pounds. She's very pleased with it.

    Zoe
    Thank you very much!

    Yummy Koh
    Thanks. Merry X'mas and Happy New Year to you and your family too!

    Elin
    Thanks. Will try to take more pics when I'm there. My girl has booked a few makan places.

    ReplyDelete
  7. Hmm...mm....this is something so irresistible! Hope you're having a fabulous day & enjoy your trip.
    Blessings, Kristy

    ReplyDelete
  8. Silicon moulds are the best, so easy to use! These tartlets look amazing and colourful, I love it. And I like the boat-shape because it's different from the normal round ones you see. And I love that plate!

    ReplyDelete
  9. cheah, even though it's late now,i dont mind grabbing a piece of this.

    ReplyDelete
  10. Kristy
    Thanks. You have a great day too!

    Sharon
    Not quite used to silicone moulds yet, find it a bit wobbly. The shape is unique and cute.

    lena
    Gosh it's late and you're not sleeping yet? Me too, ha, ha!

    ReplyDelete
  11. Interesting shape of the silicone mold.

    ReplyDelete
  12. colorful and pretty tarts, wish to have one now.

    ReplyDelete
  13. Very nicely done, looks festive too...you made only 9, not enough for me!

    ReplyDelete
  14. This look great! Merry Christmas to you and your family.

    ReplyDelete
  15. These tartlet looks v appetizing...

    Merry Xmas to you!! :)

    ReplyDelete
  16. tigerfish
    Yes, MaryMoh made a wise choice!

    Jess
    Yes, they're delicious!

    Jeannie
    I was just trying out the recipe and so happens it was just enough to fit into the 9 moulds!

    Sonia
    Merry X'mas and Happy New Year to you and your family too!

    hanushi
    Indeed they are! Merry X'mas to you and your family too!

    ReplyDelete
  17. I do remember the meet-up of you two gorgeous ladies...these fruit tartlets look scrumptious.

    ReplyDelete
  18. Wow..these just look so pretty and inviting! Your are turning into a professional, Cheah! :D You made it sound so easy. Would love to try some day...must get over with my jetlag first. Hope you find it easy to use the silicone mould.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.