If you’ve been following me on Instagram (I’m new! Give me friends!), you might have seen that I’ve posted a few pictures of gorgeous summer fruit over the past couple of weeks. I’ve stayed with my parents a few times this month while we’re getting our new house sorted, and they always have a house packed with fruit. I tend not to have fruit at my own house very often since it’s so expensive, so being here is like going on holiday! (especially since they also have a lot more chocolate than I do at home…)
For me, the best thing to do with fresh fruit (other than just eating it, of course) is to make fruit tarts. There’s no cooking involved, so you can really make the most of having super fresh fruit – it’s a great way to show them off. Plus, these fruit tarts are just gorgeous! It’s hard to go wrong when your food is topped with a rainbow. A three-coloured rainbow, but a rainbow nonetheless!
If you want, you could obviously mix up the toppings – just use whatever fresh summer fruits you have to hand. I used strawberries, blueberries and kiwi fruit. If you’re wondering why my kiwi fruit is slightly yellower than the usual green ones, it’s because I used golden kiwi fruits. They’re much the same, but the golden ones are slightly sweeter and, in my opinion, even more gorgeous! They added the perfect pop of yellow to these fruit tarts – I love how they’re topped with all the primary colours!
I used shop-bought pastry cases for my fruit tarts, since I wanted them to be nice and quick to make. They look a lot neater and more elegant than if I’d made them myself, too! You could definitely make your own pastry cases though if you prefer – just bake the empty cases with some baking beans until golden brown, then leave them to cool completely before adding your fillings.
You can also make these tarts in advance if you need to – they keep well for a couple of days. Just dust them with a bit of icing sugar before serving. The sugar melts right into the fruit and gives the tarts a great shine!
- 125 g ricotta
- 50 ml single cream
- 1 tbsp honey
- 6 shop-bought mini pastry cases get sweetened ones if you can
- 3 strawberries
- 1 kiwi fruit
- 30 g blueberries
- Icing sugar to serve
Add the ricotta, cream and honey to a bowl, and beat well until smooth and fully combined. Spoon the mixture into the pastry cases, and gently smooth it over with the back of the spoon.
Cut the strawberries and kiwi fruit into thin slices, and alternate them around the top of the tarts. Fill any gaps with the fresh blueberries.
Store in the fridge for up to a couple of days. Dust with icing sugar before serving, if desired.