Fruit Clafoutis Tart**

Tart shells

• Butter for the pans
• 10½ oz. (300 g) shortcrust pastry dough

1. Grease the pans with butter.
2. To prepare the tart shells, cut the pastry dough in half. Roll each half on a lightly floured surface into a circle large enough to line the pans. Press each pastry circle into a pan and chill for at least 1 hour (or overnight).
3. Set the pans on the baking sheet. Preheat