Fruit Tartlets






  • 225 g butter
  • 210 g (1 cup) Huletts Castor Sugar
  • 2 extra large eggs
  • 490 g (3 ½ cups) cake flour
  • zest of 1 lemon


  • 400 g mixed berries (strawberries, blackberries, raspberries, blueberries)
  • 250 g mixed stone fruit (nectarines, peaches, plums)
  • 105 g (½ cup) Huletts Castor Sugar
  • juice of 1 lemon
  • 45 ml (3 T) strawberry jam (see page 194)
  • 15 ml (1 T) cake flour, for dusting


  • 1 extra large egg, lightly beaten
  • 30 ml (2 T) cream
  • 15 ml (1 T) Huletts White Sugar


  1. Lightly grease 10 small loose-bottom tartlet tins.
  2. Pastry: Combine the butter and castor sugar in a food processor. Add the eggs one at a time with the processor running.
  3. Add the flour and lemon zest and blend into a workable dough.
  4. Flatten into a rough circle, cover with cling wrap and refrigerate for 30 minutes.
  5. Preheat the oven to 180°C.
  6. Filling: Hull and quarter the strawberries and place in a large bowl with the berries.
  7. Stone the nectarines, plums and peaches. Cut into eighths, add to berry mixture and add the castor sugar and lemon juice. Set aside.
  8. Roll out pastry on a lightly floured surface to a thickness of 4 mm. Cut into circles, slightly larger than the tins and gently press into tartlet tins. Cut off any excess – reserve for pastry strips.
  9. Prick the bases.
  10. Half bake the pastry until lightly golden. Remove from the oven and cool slightly.
  11. Spread jam evenly over the bases. Dust the fruit with flour and divide between the tartlets.
  12. Roll out the remaining pastry and cut into 15 mm strips to make a lattice pattern on top of the berries.
  13. Glaze: Mix the egg and cream together and brush the pastry strips with the egg wash. Sprinkle with white sugar and bake until golden brown. Serve warm with lashings of fresh cream.

Top tips

Get that sheen!

For a rich and luxurious sheen on your fruit cake, simply warm up some Huletts Golden Syrup and brush over the top and sides of the cake.

Master the frozen fruit

Simply coat frozen fruit in a small amount of flour before adding to pie or cake mixtures. The flour prevents the fruit from sinking to the bottom of the pan.

Balance and moderation

Sugar should form part of a well-balanced diet and, if eaten in moderation, will not have any harmful effects on health, such as obesity or skin disorders.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g