These pretty little fruit tartlets taste wonderfully refreshing and are delicious with tea or coffee or as a dessert.
2 teaspoons butter
1 lb. Shortcrust Pastry II
16 green grapes, peeled, seeded and halved
16 black grapes, peeled, seeded and halved
16 strawberries, hulled, washed and halved
3 oz. canned mandarin oranges, drained
3 oz. canned black cherries, drained and stoned
3 fl. oz. Apricot Glaze
3 fl. oz. Redcurrant
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). With the butter, lightly grease 16 patty tins. Set aside.
On a lightly floured surface, roll out the dough to g-inch thick. With a 3-inch pastry cutter cut out 16 circles. Place the circles in the patty tins, taking care not to stretch the dough. Decorate the rims of the dough shells with the prongs of a fork.
Place the patty tins in the oven and bake blind for 20 minutes or until the pastry is golden brown. Remove the tins from the oven and, with a flat-bladed knife, gently lift the tarts out of the tins. Place them on a wire rack and allow them to cool completely.
Mix all the fruit together in a bowl. Spoon a little of the fruit into each pastry shell. Glaze half the tartlets with the apricot glaze and half with the redcurrant glaze and allow the glazes to cool before serving.