There is nothing fancy about these little tarts, they are just fruit and nut tarts, and for the fruit part I’ve used my homemade jam and dried sultanas. In this case I used apricot jam as I love the taste of nuts mixed with this fruit. In fact my jam already has pecans in it, so adding walnuts was just like adding icing to a cake really!
For true simplicity just use ready rolled sweet pastry for the tartlette cases, if not make your own as follows;
Have a great weekend.
- 175g/6oz plain flour
- 90g/3oz butter
- 25g/1oz caster sugar
- 1 egg (yolk only beaten)
- Preheat the oven to 190C/375F/Gas 5 and grease your tartlette tins (I use the pop up base kind to make removal so much easier)
- Sift flour and rub in the butter to form a breadcrumb like mixture. Add the sugar and bind together with the beaten egg yolk.
- Flour a board and roll out the pastry. This makes enough pastry to line a 9 inch flan tin or 2 of my tartlettes.
- For the filling I used a handful of walnuts and just broke up some of them as I wanted to keep some as the fuller half shape. Break them with your fingers rather than bashing them with a rolling pin as you don't want them to turn into crumbles and dust, keep them looking nutty.
- Take a handful of dried sultanas and place them in a cup along with either 2 tablespoons of brandy or sherry if you want a certain booziness to the fruit, or justr use orange juice or water. Let the fruit soak up the liquid for half an hour at least before you use it.
- To fill your tarts just mix your lovely soaked fruit with 2 tablespoons of jam and toss in the broken nuts (reserve some of the whole pieces to pop on top just before baking), spoon the mixture into the tarts and bake for about 20 minutes or until they bubble and the tarts are golden on the edges.
- Cool on a wire rack and pop them out of the tart tins.
- Serve with fresh cream, ice cream or something healthy.