To make the pastry, place the flour, sugar and butter in a bowl, rubbing the ingredients together to combine until it resembles breadcrumbs. Alternatively, you can pulse in a food processor.
Add the egg to the mixture, then using a round ended knife, mix together to combine.
Turn out onto a lightly floured surface and gently knead until the mixture becomes smooth. Wrap in cling film and put in the fridge to chill for at least 30 minutes.
Preheat the oven to 180˚C/160˚C fan.
Roll the dough out on a lightly floured surface until 5mm thick, then cut out shapes approximately 4cm bigger than your individual tart cases. We have used 10cm wide cases.
Place the cut-out pastry into the tart cases, using some leftover pastry to gently press the dough into the case, then place a piece of greaseproof paper on top and weigh it down with baking beans or rice.
Place into the oven for 15 minutes, then remove the beans/rice and paper and return to the oven for 10 minutes until crisp and golden. Leave to cool, then turn out the tart cases onto a wire rack.
Meanwhile, you can start to make the crème patisserie.
Heat the milk and Rodda’s clotted cream gently in a pan until almost boiling, then remove from the heat.
Whisk together the egg yolks, sugar, vanilla, and corn flour in a bowl then add the hot milk and clotted cream mixture, stirring continuously.
Return the mixture to the pan and heat very gently over a low heat, again stirring continuously, until the mixture starts to thicken and is about to boil.
Remove the saucepan from the heat and add in the butter until combined.
Spoon the crème patisserie into the tart cases, up to the level of the pastry top and allow to cool. Top with soft fresh fruits.
Add the apricot jam and water in a small saucepan and warm it through, so it loosens up and becomes more liquid. Lightly brush the fruit to glaze your tarts.
Keep refrigerated until you are ready to eat. Serve with a generous dollop of Rodda’s Cornish clotted cream.