Red Fruit Tartlets

20 of these tasty red fruit tartlets can be made with a half quantity Pâte Sucrée. Fill with almond cream and bake. Using a small spoon, add a little strawberry jam to each of the tartlets (use 50 g). Top with fruit. Place half a strawberry, 1 raspberry and 1 wild strawberry on top of each tartlet. Select good quality fruit for an attractive finish.

1. Roll the pastry to 2 mm thick. Cut appropriately sized circles using a cutter.

   

2. Use the pastry circles to line tartlet moulds that are 2 cm deep and measure 3.5 cm at the base, 4.5 cm at the rim. Part-fill each one with a half quantity almond cream and bake at 170°C for about 25 minutes. Remove from the moulds and cool completely before filling and garnishing.