Brighten up your dinner party with these colourful fruit tartlets from Jordan Bourke’s healthy baking! They’re perfect for tea parties and spring-time get togethers.
A lot of people think tartlets are fiddly to make, but actually they are a little easier than tarts as you don’t have to bother with blind baking the pastry base. They also look beautiful, and each one is the perfect size for an individual portion, so I usually make them if we are having friends over for dinner.
Makes 6 Tartlets
- 1 quantity of sweet pastry ***
- 70g extra virgin coconut oil
- 80g white spelt flour
- 50g coconut palm sugar
- 60g rolled oats or coarse oatmeal
- 40g ground almonds
- zest of 1 unwaxed lemon
- 4 tbsp maple syrup
- 6 apricots, or about 4 peaches or nectarines, halved and stoned
- handful of redcurrants (optional), plus extra to serve
- 3 tbsp apricot jam, to glaze (I find the French St Dalfour sugar-free jams the best; they are sweetened only with natural fruit juices)
- 6 x 10cm tartlet tins
Preheat the oven to 200°C/180°C fan/Gas mark 6. Make 1 quantity of the sweet pastry below, use it to line the tartlet tins, and refrigerate. Do not blind bake, as this step is not necessary for tartlets. Put the coconut oil, spelt flour and coconut palm sugar in a bowl. Using your fingertips, rub the coconut oil into the flour and coconut palm sugar, until the mixture resembles large breadcrumbs. Add the oats, ground almonds, lemon zest and maple syrup. Combine with a spoon until everything is well mixed. It should look like wet sand.
Evenly divide the mixture between the 6 chilled tartlet cases. Slice the apricots into ½cm wedges and divide them between the tartlets. Scatter over a few redcurrants, if using, place the tartlets on a baking tray and bake for 45 minutes, until golden and set. Cover with foil if the top is browning too quickly. Remove and leave to cool.
Once the tartlets have cooled to room temperature, mix the apricot jam with 2 teaspoons of boiling water and use this to glaze the tartlets, using a pastry brush. Serve immediately with extra redcurrants if you wish.
*** For the Pastry
- 250g white spelt flour, plus extra to dust ¼ tsp fine sea salt
- 120g flavourless extra virgin coconut oil or unsalted butter, chilled and cut into small pieces
- 1 tbsp maple syrup
Preheat the oven to 200°C/180°C fan/Gas mark 6.Sift the flour and salt into the bowl of a food processor. Add the chilled coconut oil or butter, and blitz until the mixture resembles fine breadcrumbs.
Add the maple syrup and 1½–2 of tablespoons water and bring the dough together with your hands until you have a smooth ball. If it is still crumbly, add a few drops of water, being careful not to
overdo it. Flatten the ball, wrap it in cling film and refrigerate for 30 minutes until well chilled but still pliable.
Once the pastry has chilled, roll it out between 2 sheets of floured cling film and line your tart tin. If you find the pastry too difficult to handle, simply press the pastry directly into the tin, making sure the base and sides are smooth and even with no cracks. Cover and chill the base in the freezer for 10 minutes.
Prick the base all over with a fork, line with baking parchment, fill with baking beans, and blind bake for 20 minutes. Remove the parchment and beans and bake for a further 5 minutes, until the tart shell is cooked through and biscuity. Continue with the rest of the recipe above.
Healthy baking by Jordan Bourke Published by Orion as a hardback & eBook priced £20/£10.99, in February 2017.