Summer fruit tartlets

Makes 8 For the shortcrust pastry: 150g plain flour 15g icing sugar 75g cold butter 1 egg yolk 2-3 tbsp cold water

For the filling: 500g fresh custard 1 tsp vanilla extract with seeds Variety of fresh berries (blueberries, strawberries, raspberries) 4 tbsp apricot jam 1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease six mini tart tins and line the base with parchment paper.

2. In a large bowl, sieve together the flour and sugar. Use your fingers to rub in the butter until the mixture resembles breadcrumbs.

3. Stir in the egg yolk and enough cold water to form a soft dough. Turn the pastry onto a floured surface and lightly knead until the dough comes together. Wrap the pastry in cling film and refrigerate for at least one hour.

4. On a floured surface, roll out the dough to about 4mm thick. Lift the pastry into the prepared tins, gently pushing it into the sides. Trim away any excess.

5. Line the pastry with some parchment paper and fill each with baking beans. Bake for about 15-20 minutes or until the sides of the pastry are a pale golden colour. Remove the paper and the beans and bake for five minutes longer. Remove from the oven and allow to cool completely.

6. For the filling, in a bowl, stir together the custard and vanilla extract. Spoon into each pastry case and spread evenly with a palette knife.

7. Top each with fresh fruit and berries. 8In a small bowl, microwave the apricot jam until it has melted. Use a pastry brush to glaze the fruit with the jam. Serve chilled.

Per Serving: 418kcals, 20.9g fat (8.7g saturated), 49.7g carbs (19.3g sugars), 7.9g protein, 2.7g fibre, 0.279g sodium