Fruit and cream tarts

200g ready-bought sweet pastry
4-6tsp redcurrant jelly, melted
4tbsp extra-thick double cream or whipping cream
200g mix of fresh raspberries and strawberries

You will need: 4 x 9cm/3.5in loose-bottom flan tins

Delicate, sweet pastry tartlets

In short	Preparation time: 15 mins Cooking time: 10 mins Total time: 25 mins Serves: 4 people Cuisine: Vegetarian Course: Baking - bread, biscuits, cakes
Nutrition (per portion)	346 calories 22g fat 32g carbs

Method

1. Roll out pastry and use to line tartlet tins, then put in fridge to chill for 30 mins, if time permits. Line each one with greaseproof paper and fill with beans or rice. Bake for about 7 mins, then remove paper and beans or rice and bake for a few more mins, till pastry is a pale biscuit colour. Leave to cool.

2. Brush bottom of each pastry case with ½tsp melted redcurrant jelly, then top with cream. Chill till ready to serve, then top with fruit and brush fruit with remaining melted jelly. Serve immediately.