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Delicious pastry from France. The pastry can also be prepared in a food processor, making sure not to overwork the pastry.
The tartlets without the filling can be baked in advance and stored in an airtight container for a few days

Sweet flan pastry:
4 oz  (110 g ) plain flour
2 oz  ( 55 g ) unsalted butter
2 oz  ( 55 g ) caster sugar
2 egg yolks 
a pinch of salt
2-3 drops vanilla extract

1. sift the flour and salt on to a board
2. make a well in the center and add all the ingredients
3. using your fingertips mix quickly together
   knead lightly until smooth
4. wrap with cling film and chill for 1 hour
5. roll out the pastry, place into greased tartlets tins and chill again
6. place greaseproof paper  on top the pastry and fill with beans or rice or baking beads
7. bake for 7 minutes
8. remove the paper and beans and bake for another 5 minutes until a pale biscuit color
9. cool on a wire rack
   
   For the filling:
   apricots, peaches, plums or gooseberries need to be poached lightly in a sugary syrup 
   raspberries, strawberries, blueberries and redcurrants can be used fresh
   
   Glace for the fruit
   heat apricot jam, for red fruits use redcurrant jelly with a few drops of lemon juice, when dissolved put through a sieve
   glace the base of the pastry with part of the glace
   place the fruit into the tartlets and glace all over
   

Bon Appetit