Two Fruit Lattice Tartlets
ready in 1 hr 55 min.
- For the pastry
- 1 ⅔ cups flour
- 2 Tbsps sugar
- 1 egg yolk
- ½ cup cold butter (flaked)
- butter (for the dishes)
- For the filling
- ¼ cup sugar
- 1 Tbsp Vanilla sugar
- 1.333 cups Rhubarb (chopped into small pieces)
- 1.333 cups sweet Cherries (pitted)
- dried pulse (for blind baking)
For the pastry, mix the flour with the sugar and form into a mound on the work surface. Tip the egg yolk into the centre and dot the butter around the edges. Chop the mixture together with a large knife to form small crumbs, then knead it briskly to form a smooth dough. Wrap in cling film and chill for approximately 30 minutes.
Heat the oven to 180°C (160°C in a fan oven), 305°F, gas 4 and butter 8 tartlet or pie dishes (approx. 8 cm in diameter).
For the filling, mix the sugar and vanilla sugar together. Mix approx. 40 g of the sugar mixture with the rhubarb and cherries.
Remove approximately 1/3 of the pastry and put it back in the fridge. Roll out the remaining pastry on a floured surface to approx. 3 mm thick. Cut out circles a little larger than the dishes and place these in the dishes, pushing the pastry into the edges. Cut out circles of grease-proof paper the size of the dishes and place them inside, weighing them down with the dried pulses. Bake in the oven for around 15 minutes. Remove from the oven and take out the paper and pulses.
Roll out the remaining pastry and cut into strips approx. 1 cm wide using a serrated pastry wheel. Fill the pies with the fruit and lay the strips of pastry on top to form a lattice. Bake for a further 20 minutes until the pastry is golden brown. Remove and place on a cooling rack to cool. Sprinkle approx. 1 tsp of the remaining sugar over each pie.