Home » Recipes » Family Recipes » Kids - 2-4 Years » Fruit Tarts

170 g plain flour plus extra for dusting large pinch of salt 110 g cold unsalted butter 3 tbsp icing sugar 1 egg yolk 1 tbsp cold water 2 to 3 drops of vanilla extract100 g marscarpone cheese 100 ml double cream or 100g creme fraiche 1 tbsp icing sugar 2 to 3 drops vanilla extract approg 250 g assorted fresh fruit 8 x 9 cm pie dishes <ol> <li>To make the pastry, stir together the flour and salt, then rub in the butter until the mixture looks like fine breadcrumbs.</li> <li>Stir in the icing sugar.</li> <li>Whisk the egg yolk with the water and vanilla.</li> <li>Add 2 tablespoons to the bowl and mix with a knife. The pastry should stick together, if not, add more egg mixture a tsp at a time. Form into a ball.</li> <li>Divide the disc into 8 roughly equal pieces and shape into flat balls.</li> <li>Wrap each piece in clingfilm and chill the pastry for 30 minutes.</li> <li>Lightly dust a surface and your rolling pin with flour. Then roll out each piece of chilled pastry to around 3mm thick. It should be just a little bigger than the tin.</li> <li>Use the pastry to line the tart tins. Don’t worry if you make a hole – simply squash a bit of spare pastry over the gap.</li> <li>Preheat the oven to 180c/350f/Gas mark 4.</li> <li>Trim off the excess pastry. Chill the cases for 10 minutes, then prick the bottoms with a fork.</li> <li>Put on a baking sheet and bake for 15 – 18 minutes until golden brown.</li> <li>Take the cases out of the oven and leave to cool in the tins for 20 minutes, then remove from the tins and transfer to a wire rack.</li> <li>For the filling, whisk together the mascarpone, cream or creme fraiche , sugar and vanilla until slightly thickened.</li> <li>Spoon the filling into the pastry cases until they are about half full. Top with different types of fresh fruit. Try mixed berries – blueberries, blackberries, raspberries and strawberries, kiwi fruit and green grapes etc.</li> <li>Dust with icing sugar just before serving.</li> </ol>