Tartlets with Seasonal Fruit Filling
For the dough, stir together the flour, sugar and salt and make a well in the center. Cut the cold butter into small pieces and place in the well with the egg and 2 tablespoons of lukewarm water. Process the dough with two knives or a pastry cutter until the mixture resembles coarse meal. Shape into a disk with your hands. Cover and refrigerate for 30 minutes.
Butter the tartlet pans. Roll out the dough, line the pans and trim the crust. Bake in an oven preheated to 180°C (approximately 350°F) for about 12-15 minutes, until golden brown. Remove and let cool.
For the filling, whip the double cream until smooth. Add the mashed fruits and sugar and stir to combine. Season with lemon juice.
Whip the cream and the vanilla sugar together until stiff and fold into the double cream mixture.
Transfer the cream mixture to a pastry bag and pipe the filling into the tartlets. Garnish with fresh fruit.