A puff pastry tart case, filled with a traditional french custard and topped with glazed fruit
Preheat the oven to 180C/350F/Gas 4.
Remove the pastry from the fridge. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in.
Cut circles of the pastry out with a cutter that's only slightly bigger than a set of 10cm/4in tart cases. Carefully line the miniature tart cases, ensuring that you overlap the edge a little.
Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape - this should cut the pastry exactly the same size as the case. Then press the pastry into the tart tin with your fingers.
Prick the base of the pastry with a fork. Press a square of aluminium foil bigger than the tin against the bottom to make the shape of the tin. Then place the foil into the pastry case and fill the case with ceramic baking beans. Repeat with the remaining pastry and cases.
Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Remove the beans and foil lining and set aside the cases to cool on a wire rack. Then remove from the tins and set aside.
For the crème pâtissière, heat the milk in a large pan until it is just boiling.
Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Pour the milk into the bowl containing the eggs and whisk to combine. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. The mixture should thicken as it just comes to the boil.
Remove from the heat and transfer to a bowl to cool. At this point sprinkle over a little icing sugar to stop a skin from forming.
Place the mixture into a bowl and allow to cool completely.
Slice the apples and leave the blackberries whole.
Place the caster sugar and the orange juice into a pan and bring it to the boil. Boil the syrup until it is thick and shiny.
Allow the syrup to cool completely before using it.
Once all the parts are cool, pour the crème pâtissière into the pastry cases leaving a small space at the top. Arrange the fruit so it covers the tarts and then brush over the syrup.
«You can make the tarts all year round by just changing the fruit to whatever is in season.»