Ingredients

• 250g/9oz plain flour
• 125g/4½oz sugar
• 125g/4½oz butter
• diced
• 25g/1oz ground almonds
• 1 tsp baking powder
• 1 orange
• zest only
• 1 lemon
• zest only
• 1 free-range egg
• beaten
• 1 vanilla pod
• seeds scraped out
• 400ml/14fl oz whole milk
• 115g/4oz sugar
• 6 free-range eggs yolks
• 30g/1oz cornflour
• mixed to a paste with a little cold water
• 50ml/2fl oz elderflower cordial
• 115g/4oz sugar
• 250ml/9fl oz apple juice
• 2 tbsp cornflour
• 2 tbsp golden syrup
• 175g/6oz blueberries
• 175g/6oz raspberries
• 175g/6oz redcurrants
• 175g/6oz whitecurrants

Directions

• For the pastry
• pulse the flour
• sugar
• butter
• ground almonds
• baking powder and citrus zests in a food processor until the mixture resembles breadcrumbs.
• Add the beaten egg and pulse until the mixture comes together as a dough (adding a little cold water if necessary). Press the dough into a ball
• wrap in clingfilm and chill in the fridge for at least 30 minutes.
• Preheat the oven to 200C/400F/Gas 6. Grease two six-hole petit four tins.
• For the pastry cream
• bring the vanilla seeds and milk to the boil
• in a saucepan
• whisking all the time. Remove the pan from the heat.
• Beat the sugar and egg yolks in the bowl for 3-5 minutes
• or until the mixture falls in thick ribbons from the whisk. Slowly whisk in the cornflour paste until well combined.
• Add the hot milk in a steady stream and when it’s completely incorporated
• pour the mixture back into the saucepan. Heat the mixture
• whisking contantly
• until boiling. Cook for a further minute
• then pour the mixture into a bowl. Set aside to cool for 10 minutes
• then stir in the elderflower cordial. Cover with the clingfilm and chill in the fridge.
• Roll the pastry out on a floured work surface and use it to line the petit four tins. Bake in the oven for 7-10 minutes or until the pastry is golden-brown and crisp. Let the tart cases cool a little then carefully transfer them to a wire rack.
• For the glaze
• heat the sugar and half the apple juice in a saucepan until boil then remove the pan from the heat.
• Dissolve the cornflour in the remaining juice
• quickly pour the mixture into the saucepan and return to pan to the heat. Cook until the mixture has thickened
• stirring all the time
• then add the golden syrup
• bring back to the boil and remove the pan from the heat. Set aside to cool
• To assemble the tarts
• spoon a little pastry cream into each pastry case. Arrange the fruit on top and drizzle over the glaze. Chill in the fridge until ready to serve.