Ingredients

Ingredients For the sweet shortcrust pastry

• 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

For the pastry cream

• 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

For the glaze

• 115g/4oz sugar

• 250ml/9fl oz apple juice

• 2 tbsp cornflour

• 2 tbsp golden syrup

For the fruit topping

• 175g/6oz blueberries

• 175g/6oz raspberries

• 175g/6oz redcurrants

• 175g/6oz whitecurrants

Description

These Pretty Petits Fours Make The Best Of Our Finest Summer Fruits. Ripe Peaches And Apricots Would Also Work Well.

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