Summer Fruit Pastries

Preheat the oven to 200°C (180 fan) | 400°F | gas 6.

Sieve the flour into a mixing bowl then rub in the butter until the mixture resembles fine breadcrumbs. Stir in just enough cold water to bring the pastry together into a pliable dough.

Roll out the pastry on a floured surface and cut out 6 circles then use them to line 6 tartlet tins. Line the tins with clingfilm and fill with baking beans then bake for 10 minutes. Remove the film and beans and return the cases to the oven for 2 minutes or until cooked through. Leave to cool.

To make the crème patissiere, stir the egg yolks, sugar, flours and vanilla extract together in a saucepan, then gradually add the milk. Heat the mixture until it starts to boil, stirring all the time, then take off the heat and beat vigorously to remove any lumps.

Spoon the crème patissiere into the tartlet cases and leave to cool.