• 100 g (3½ oz) plain flour, sifted
  • 65 g (2½ oz) chilled unsalted butter, diced
  • 50 g (2 oz) icing sugar, sifted, plus extra for dusting (optional)
  • 3 egg yolks
  • 3 teaspoons cold water
  • 250 ml (8 fl oz) double cream
  • 1 teaspoon vanilla bean paste
  • 40 g (1½ oz) caster sugar
  • 300 g (10 oz) small strawberries, raspberries and redcurrants
  • 4 tablespoons redcurrant jelly

Put the flour and butter in a food processor and blend until the mixture resembles breadcrumbs. Add the icing sugar and blend briefly to mix. Add 1 of the egg yolks and 1 teaspoon of the measurement water and mix to a soft dough. Wrap in clingfilm and chill for at least 1 hour.

Use the dough to line 10–12 sections of a mini muffin or tartlet tin, each with a 50ml (2fl oz) capacity. Take 20 g (¾ oz) balls of the dough and push into the base of each section. Press the dough up the sides of sections, trim off the excess at the tops and chill for 30 minutes.

Line the cases with nonstick baking paper and fill with baking beans. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Remove from the oven and lift out the beans and paper. Reduce the oven temperature to 160°C (325°F), Gas Mark 3.

Beat together the cream, remaining egg yolks, vanilla bean paste and caster sugar and pour into the cases. Bake for about 15 minutes until the filling is lightly set. Leave to cool in the tins, remove and pile the fruits on top of the pastries. Melt the redcurrant jelly in a small saucepan with the remaining water until smooth and syrupy and use to glaze the tartlets.

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