For the vegans coming to tea! Made with olive oil, these tartlets are quite light, and the crust is neutral so it can be used to make savoury tartlets as well. Using a muffin tin to bake them is very practical, so you don’t need to buy mini-tart pans just for this recipe!
For the crust:
For the filling:
1. Preheat the oven to 180c (350f) Gas 4. 2. For the crust, sift together the flour, cornmeal, baking powder and salt in a bowl. Whisk in the oil, lemon juice and ice-cold water. Knead the dough for a few seconds, just until it holds together. Add a couple more drops of water if it seems too dry. Wrap in clingfilm/ plastic wrap and refrigerate for at least 1 hour. 3. Meanwhile, for the filling, slice or chop the fruit into small pieces and mix them with the jam, vanilla powder, rum and salt. 4. Take the dough out of the fridge. Divide into 8 equal portions and place each in a hole of the muffin tin. Press and pat the dough gently to line the base and reach halfway up the sides. Make sure the layer of dough in the base is quite thin as it rises a bit during baking, and you will want some space inside the tartlet case later for the fruit. 5. Prick the base of each case with a fork and bake in the preheated oven for 12–15 minutes, or until lightly golden. Do not over bake. 6. Allow to cool completely before carefully turning the cases out of the pan with a spatula or a small knife. 7. Just before serving, put a tablespoon of custard, if using, inside each tartlet case and top with as much fruit as it can take. Decorate with fresh herbs and drizzle over and around with maple syrup.
The Vegan Baker by Dunja Gulin (photogrpahy by Clare Winfielf) is published by Ryland Peters & Small at £16.99 – www.rylandpeters.com