Mak in the Kitchen: Bolton's The Great British Bake Off's Mak Patel's fruit tart recipe

We live in a great town. I love Bolton.

The history, the people and so lucky with our markets.

Bolton Market is ace. I remember going at a very young age with my dad.

Bags and bags of fruit and veg and then finish off at the fish market.

We are very fortunate indeed. It’s so satisfying. Supporting local businesses must be central to our shopping habits. A big shout out to Bates Brothers for letting me take the pictures.

What better way to celebrate summer than summer fruit tarts and where better our very own Bolton Market for the best value for money fruits served by people with the biggest smiles.

I will also be making these on stage at the Dorfold Hall Food and Drink Festival, Nantwich, Cheshire this weekend. Come over. It’ll a fun day out for all the family.

Fruit tarts are very versatile and can be made using whatever takes your fancy.

The sweet pastry is the same as I made for the Manchester tart a few weeks ago.

The cream in the middle is made with lemon curd and the glaze is simple apricot jam.

The result not only tastes incredible but looks like it’s been made by a French Pattisiere!

You will be making more lemon curd than you need but the leftover will be a tasty treat for your toast at breakfast. Store as jam.

Top tip. For the blind baking if you don’t have baking beans you may also use rice or dried black-eyed peas.

The fruit tarts

Mak outside Bolton Market

Inside Bolton Market

The fruit tarts

Summer fruit tarts

Makes about 12.

Prep time: 30 mins.

Cook time: 15 minutes.

Equipment: Non-stick 12 cupcake tray, three-inch cookie cutter.

For the sweet pastry

200g plain flour

1 tbsp icing sugar

125g butter

One egg yolk

Lemon Curd filling and fruit

100g butter

225g granulated sugar

Three eggs plus 1 egg yolk, beaten.

Grated rind and juice of three lemons

200ml double cream

250g approx. summer fruits (strawberries, raspberries, blueberries, kiwi etc.)

Method

1. Make the pastry. Combine the dry ingredients with the butter until it resembles fine breadcrumbs. A food mixer makes it easier. Add the egg yolk and about 2 tsp cold water. Knead to a smooth dough. Wrap in cling film and chill in fridge.

2. Make the lemon curd. Put the butter in a glass bowl over a pan of simmering water. The water should not touch the bowl. Once the butter has melted whisk in the sugar, eggs, zest and juice. Keep whisking until the mixture becomes thick (that it coats the back of a metal spoon). It’ll take about 10 minutes. Pour into a large, sterilised jar. Leave to cool without covering the lid.

3. Grease the cupcake tray. Cut 12 squares of parchment paper, 5cm x 5cm. Turn oven onto 180 degrees fan.

4. Roll out the chilled pastry on a lightly floured surface, to about the thickness of a pound coin. Cut rounds with the cookie cutter and ease the rounds in the cupcake tray. Lightly prick with a fork. Wet the parchment paper squares and place one in each pastry case and fill with baking beans.

5. Bake in the oven for about 15 minutes, until golden brown. Remove the paper and baking beans and leave to cool on a wire rack. Save the parchment squares for future use.

6. Whip the cream until it forms soft peaks. Mix 4 generous tablespoons of the lemon curd into the cream. Spoon about a level tablespoon full into each tart. Do not overfill.

7. Cut the fruit into reasonable portions for each tart, if necessary. Decoratively arrange 3 pieces of fruit onto each tart. Be creative and vary the colours. Heat the apricot jam in a saucepan until it softens and brush liberally over the fruits to glaze.

Serve chilled, of course.