Fruit Tart Recipe with Summer Fruits

1. We'll start by making the pastry. Pour the Plain Flour into a large mixing bowl along with a pinch of Salt. To save sieving, simply use a whisk and mix it through the Flour until it's nice and fine.
2. Cube up 115g of the Unsalted Butter once it's been bought up to room temperature, then add into the mixing bowl. Using the tips of your fingers, work the Flour and Butter mixture until it starts to resemble fine breadcrumbs.
3. Separate the yolk out of one of the eggs and whisk in a separate bowl along with 2 tablespoons of cold Water. Then add it to the breadcrumb mixture and briefly stir with a knife until combined.
4. Use your hands to knead the mixture into a ball of dough. Wrap it in clingfilm and leave it in the fridge for about 30 minutes to chill.
5. In the meantime, prepare the frangipane by pouring the Caster Sugar and Butter into a bowl. Mix thoroughly until it's nice and fluffy.
6. Crack your other Egg into the bowl, then get your Ground Almonds. Slowly start mixing the Egg, Sugar and Butter mixture whilst pouring in the Almonds until thoroughly combined.
7. Once the pastry dough has cooled, roll it out onto a well-floured surface. You'll need to make sure it's the thickness of just under a one pound coin, and you've got enough to fill 5 three inch tart tins.
8. Cut circles out of the pastry and lay it inside each tin. Use a sharp knife to cut off any excess pastry that appears around the top of the tins. Do this for all 5 tart tins.
9. Next, split the frangipane mixture, between the 5 tarts, using a spatula or knife to spread evenly. Then top each tart off with mixed Summer Fruits (making sure they've been defrosted beforehand).
10. Stick them in the oven on 180 degrees for between 20 and 25 minutes, making sure you keep an eye on them to make sure they're not burning.
11. When they're done, remove from the oven, leave to cool then sprinkle with Icing Sugar.

These go great with ice cream or whipped cream and some fresh mint on the side.