Fruit Tarts

Fruit tarts and flans can be made to suit almost any fruit. The simplest are often the best: a crisp pastry case filled with pastry cream and with lots of baked fruits on top. Raw fruits will also make very good flans. To appreciate all the wonderful fresh flavours from the fruit, cream and crisp, crumbly pastry, never serve flans straight from the fridge. Eating them at room temperature or slightly warm will keep every taste alive. A selection of fruit tarts – such as rhubarb, gooseberry and raspberry meringue – is featured here with suggestions and recipes for different flavours of pastry bases to go with them. Here’s a list of pastries you can find in this book with suggestions of the fruits to go with them: