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Pimm's fruit tarts - all the flavours of a Pimm's cup cocktail in a tart

Pimm's Fruit Tarts

Author Domestic Gothess

Ingredients

Cucumber mint jam

  • 200 g (7oz) peeled and grated cucumber (about 1 medium)
  • 150 g (3/4 cup) jam sugar (sugar with added pectin)
  • 1 large sprig fresh mint , bruised
  • 1/2 tbsp lemon juice

Pimm's creme patissiere

  • 350 ml (1 + 1/2 cups) full fat milk
  • 1 large egg
  • 2 large egg yolks
  • 20 g (3 tbsp) plain flour
  • 20 g (3 tbsp) cornflour
  • 140 g (scant 3/4 cup) caster sugar
  • 2-4 tbsp Pimm's No.1

Citrus pastry

  • 250 g (2 cups + 1tbsp) plain flour
  • 50 g (1/2 cup) icing (powdered) sugar
  • 1/4 tsp salt
  • 150 g (1/2 cup + 2tbsp) cold unsalted butter
  • finely grated zest of 1 large orange and 1 large lemon
  • 2 egg yolks
  • 1-2 tbsp orange juice

To assemble

  • 2 oranges , peeled and sliced
  • a few slices of cucumber or green apple
  • about 250g (9oz) strawberries, sliced
  • a few small sprigs of fresh mint , to garnish

Pimm's cup cocktail

  • per person:
  • 50 ml Pimm's No.1
  • 100 ml lemonade
  • 1 slice orange
  • 1 slice cucmber
  • 1 strawberry , sliced
  • 1 sprig mint
  • ice

Instructions

Cucumber mint jam

  1. Place the peeled, grated cucumber, sugar, mint and lemon juice in a medium/small, deep, heavy-bottomed saucepan, stir to combine then leave to macerate for an hour. Place a couple of saucers in the freezer.
  2. Remove the mint and either use a stick blender to puree the rest, or pour it into a blender, blend until smooth then pour it back into the pan. Bring up to a rapid boil and boil for five minutes, stirring occasionally. Remove from the heat and dollop a teaspoonful of the jam onto one of the frozen saucers, place in the fridge for a minute then draw your finger through it; if the jam forms a skin that wrinkles when you push at it, and doesn't run back together when you draw your finger through it then it is ready; if it still seems too runny then return to the heat, cook at a rapid boil for another five minutes then test again.
  3. When the jam is ready, pour it into a sterilised jar, seal and leave to cool. It can be made a week in advance, keep refrigerated.

Pimm's creme patissiere

  1. Place the milk in a heavy-bottomed saucepan and heat until just boiling; meanwhile, whisk together the egg, yolks, flours and sugar in a heat-proof bowl. Gradually pour the hot milk into the egg mixture, whisking constantly.
  2. Return the mixture the the saucepan over a medium heat, whisk constantly until it comes to a boil and thickens, cook for at least two more minutes, while whisking, to cook out the flour.
  3. Remove from the heat, pour into a clean bowl and cover with clingfilm directly on the surface to prevent a skin from forming. Leave to cool then refrigerate until cold; once cold, stir in the Pimm's to taste a little at a time - I used 4 tbsp but bear in mind that the more Pimm's you use, the runnier your pastry cream will be. The pastry cream can be made the day before assembling the tarts, keep refrigerated and covered with clingfilm directly on the surface.

Citrus pastry

  1. Place the flour, sugar, salt, butter and zest in a food processor and pulse until it resembles sand (or rub the butter in by hand), add the egg yolks and just enough orange juice to bring it together into a ball, shape into a disk, wrap in clingfilm and refrigerate for an hour.
  2. Divide the pastry into eight portions (if using 13cm tart tins, or more for smaller ones) and shape each one into a ball. Roll out one ball at a time on a lightly floured surface to about 5mm thick and use to line one of your tart tins, trim off the excess pastry and repeat with the remaining balls. Prick the base of each tart a few times with a fork then place the tarts in the freezer for about 15 minutes while you preheat the oven to 180C/350F/gas mark 4.
  3. Line each tart with a double layer of good quality clingfilm (or use baking parchment), going right into the corners and up the sides, fill about 2/3rds full with dried rice or baking beans, making sure that the sides are propped up, fold the overhanging clingfilm over the top of the rice/beans. I prefer to use clingfilm and dried rice when blind baking small tarts as it is easier to get it right into the corners, make sure it is a decent quality clingfilm however or it may melt.
  4. Bake the tarts for 15 minutes then remove the rice/beans and lining and return to the oven for a further 10-15 minutes until crisp and golden. If the sides are beginning to colour before the base is cooked then you can fold a strip of tin foil around the edge to stop it from catching.
  5. Remove from the oven, leave to cool for 5 minutes then gently remove from the tins and leave to cool on a wire rack. Once cold store in an airtight container.

To assemble

  1. Dollop a little of the cucumber mint jam in the base of each tart shell (a teaspoon or so) and top with a generous dollop of the Pimm's creme patissiere. Arrange a couple of orange slices, sliced strawberries and pieces of apple on top, use a pastry brush to glaze with a bit of the cucumber mint jam if you like (gently heat it up a little if it is too firm to brush) and garnish with a sprig of mint.

Pimm's cup cocktail

  1. Half fill a tall glass with ice, pour in the Pimm's No.1 and lemonade and garnish with the orange, cucumber, strawberry and mint.