Summer Fruit Pastries
- For the crème patissiere
- 2 large egg yolks
- ¼ cup superfine caster sugar
- 2 Tbsps all-purpose flour
- 2 Tbsps Corn starch
- 1 tsp vanilla extract
- 1 cup milk
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Sieve the flour into a mixing bowl then rub in the butter until the mixture resembles fine breadcrumbs. Stir in just enough cold water to bring the pastry together into a pliable dough.
Roll out the pastry on a floured surface and cut out 6 circles then use them to line 6 tartlet tins. Line the tins with clingfilm and fill with baking beans then bake for 10 minutes. Remove the film and beans and return the cases to the oven for 2 minutes or until cooked through. Leave to cool.
To make the crème patissiere, stir the egg yolks, sugar, flours and vanilla extract together in a saucepan, then gradually add the milk. Heat the mixture until it starts to boil, stirring all the time, then take off the heat and beat vigorously to remove any lumps.
Spoon the crème patissiere into the tartlet cases and leave to cool.
Heat the cherry jam in a small saucepan until it starts to simmer then take off the heat and stir in the cherries and blueberries. Spoon the fruit on top of the crème patissiere with enough jam to glaze and leave to cool completely before serving.