Assorted Fruit Tart

Alas! Something healthy for a change eh. I did this in my Pastry Kitchen Practical class last term. If you love blueberry tart from bakery, you'll love this more! ( Thanks Chef Shaari...no no...i paid for your lesson so you should thank me! *damn cinapek*)
*Bare in mind that i dont use salted butter and no, buttercup is not a butter, it's margerine

Ingredients

Sweet Dough
100g Butter
1 egg
200g soft flour
40g icing sugar
a pinch of salt

Almond Cream
200g butter
200g sugar
200g ground almond
4 tbsp corn starch

assorted fruits for decoration

Method

1. ( For Sweet Dough ) Mix flour, salt and icing sugar and make a well and add in eggs. Knead until you get a dough then wrap and chill until set. Then, roll into required shape to fit into tartlette mold. (smaller version of pie mold)
2. Blind bake dough at 180C for about 15mins or until golden brown. Don't forget to softly stab the base with fork.
   
3. Cream butter till soft and fluffy. Add in sugar and ground almond until its creamy, then fold in corn starch. Set aside.
4. When sweet dough is done, leave to cool. Pour almond cream into tartlette and cool.
5. Cut or slide assorted fruits and decorate the tartlettes. Brush some syrup for shine.

Thats it! 5 simple step. You may think that baking pies and tarts are hard since there's so many things to do. Well, you thought wrong. You may think "ahh! she says everything is easy" but it really is that simple. The hardest thing is washing. The most important thing is cleaning. Remember, clean as you go. Then you wouldnt have so many things in your sink.

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Things you should know

• Butter is not margerine! Butter is from animal source and margerine is from plant source.(yes, margerine is healthier than butter)
• Butter : Scs, Golden Churn etc.
  
• Margerine : Buttercup, Planta etc.
  
• Different oven takes different period to preheat. So, invest on a termometer to check your oven temperature for a more accurate temp.
• Pastry Flour, Bread Flour, All purpose flour and pau flour are not the same! If you like your cake hard, use bread flour (are you crazy?!) That's because it contains different amount of gluten.