Fruit Tartlets

Method

1. Lightly grease 10 small loose-bottom tartlet tins.
2. Pastry: Combine the butter and castor sugar in a food processor. Add the eggs one at a time with the processor running.
3. Add the flour and lemon zest and blend into a workable dough.
4. Flatten into a rough circle, cover with cling wrap and refrigerate for 30 minutes.
5. Preheat the oven to 180°C.
6. Filling: Hull and quarter the strawberries and place in a large bowl with the berries.
7. Stone the nectarines, plums and peaches. Cut into eighths, add to berry mixture and add the castor sugar and lemon juice. Set aside.
8. Roll out pastry on a lightly floured surface to a thickness of 4 mm. Cut into circles, slightly larger than the tins and gently press into tartlet tins. Cut off any excess – reserve for pastry strips.
9. Prick the bases.
10. Half bake the pastry until lightly golden. Remove from the oven and cool slightly.
11. Spread jam evenly over the bases. Dust the fruit with flour and divide between the tartlets.
12. Roll out the remaining pastry and cut into 15 mm strips to make a lattice pattern on top of the berries.
13. Glaze: Mix the egg and cream together and brush the pastry strips with the egg wash. Sprinkle with white sugar and bake until golden brown. Serve warm with lashings of fresh cream.