To make the
sweet pastry, cream the butter, sugar, and salt together. Add egg yolk,
then add flour. Mix until smooth. Form the dough into a ball, cover with
wax paper, and chill in the refrigerator for at least 1 hour. Roll out
pastry 1/4 inch thick. Using a sharp knife, cut out 3-4 inch rounds and
press them into 2-3 inch greased tart pans. Preheat the
oven to 350F. Place the pans in the refrigerator and chill for at least
30 minutes. Bake the tart shells empty for 10 minutes or until golden
brown. Allow to cool.
To make
pastry cream, put milk in saucepan and let come to the boil, and then
cool slightly. Cream the egg, egg yolks, and sugar together. Add the
flour, vanilla, and a little of the hot milk to blend. Add the egg sugar
mixture to the pan and cook, stirring, until it is thick and smooth like
a custard. Cover with a sheet of wax paper and let the mixture cool.
When cool,
fill the tarts halfway with pastry cream and top with two thin slices of
peach and some fresh blueberries. Bring some
apricot purée to the boil. If purée is not available, preserves mixed
with water to give them a spreading consistency may be used, but they
may be used, but they must be strained. Allow to cool and brush over the
fruit.
