• 1 quantity pâte sucrée (see page 11), chilled
  • 300 ml (½ pint) double cream
  • 4 tablespoons lemon curd
  • 3 tablespoons redcurrant jelly
  • juice of ½ lemon
  • 250 g (8 oz) small strawberries, halved or sliced depending on size
  • 200 g (7 oz) raspberries
  • 150 g (5 oz) blueberries

Roll the pastry out thinly on a lightly floured surface, then stamp out 12 × 10 cm (4 inch) circles with a fluted biscuit cutter and press into a buttered 12-section muffin tin. Reknead and reroll the pastry trimmings as needed. Prick the bases 2–3 times with a fork, then chill for 15 minutes.

Line the tarts with small squares of nonstick baking paper and baking beans and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 8 minutes. Remove the paper and beans and cook for a further 4–5 minutes until golden. Leave to cool for 10 minutes, then loosen the edges and transfer to a wire rack to cool completely.

Whip the cream until it forms soft swirls, then fold in the lemon curd. Spoon into the tart cases and spread into an even layer with the back of a teaspoon.

Warm the redcurrant jelly and lemon juice together in a small saucepan, stirring, until the jelly has dissolved completely. Add the fruits and toss together. Spoon over the tarts, piling the fruit up high, then transfer to a serving plate.

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