Name: Tartlet of Soft Fruits
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: a selection of soft fruits, e.g. raspberries, wild strawberries, redcurrants, blackcurrants and cape gooseberries (physalis); 4 sprigs of mint; crème anglaise, to serve (optional); 200 g/7 oz raspberries; lemon juice, to taste; 65 g/2½ oz icing sugar; about 2 tablespoons icing sugar; 200 g/7 oz puff pastry; 12 large, ripe strawberries; 4 tablespoons whipping cream, chilled

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

200 g/7 oz puff pastry
about 2 tablespoons icing sugar

Method

To make the raspberry coulis, place the raspberries, icing sugar and lemon juice in a food processor or liquidizer, blend until smooth, then press through a fine sieve. Chill.

To make the tarts, place the puff pastry on a flat work surface, dredge with icing sugar and roll out to about 3 mm