Tartes de fruits à l'Anglaise (English Fruit Tarts)

Ingredients

• Fruit
• Light brown sugar or caster sugar
• Water
• Pâte à foncer
• Caster sugar
• Raw cream

Instructions

1. Clean and pare the fruit according to its nature, slicing some kinds, cutting others into quarters or leaving them whole.
2. Arrange the fruit in a pie-dish to within a centimetre of the edges and sprinkle with light brown sugar or caster sugar.
3. For firm-fleshed fruits such as apples, moisten with a few spoonfuls of water; omit this with juicy fruits.
4. Moisten the edges of the dish lightly and lay round them a band of pâte à foncer a centimetre wide.
5. Cover with a sheet of the same paste and seal it on to the moistened band.
6. Moisten the lid with a brush, dust it with caster sugar and bake in a moderate oven.
7. Serve with a sauceboat of raw cream or of Custard pudding.