These tartlets taste great with any tender fruit. Bake in stock, and top as needed!
Mix flour with baking powder, salt and sugar. Squeeze curd well, add to flour form with cold butter flakes and knead together quickly. Add a little water if necessary. Rest for at least 1 hour. Roll out dough 1/2 cm thick, cut out hearts, crescents and shuttles with large cookie cutters or cut with stencil. Form thin rolls from one third of the dough and place them as a border on the molds. Preheat the oven to 200 degrees (gas mark 3). Place the tartlets on the greased baking tray, brush the edges with the egg yolk. Bake in the hot oven for about 13 minutes until golden brown, cool well. Spread vanilla pudding on tartlets. Clean and rinse berries, rinse and pit cherries, drain tangerines. Remove peel from kiwi and divide into thin segments. Place the fruit close together on the tartlets. Mix jam with a spoonful of hot water, spread through a sieve, brush fruit with it.
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