Preheat the oven to Gas 5/190ºC.

Roll out the pastry and line into deep fluted tartlet or brioche tins. Prick the bases of the tartlets, line with greaseproof paper, fill with baking beans and bake blind for about 15 minutes. Remove the baking beans and the paper and return the tartlets to the oven to dry out the bases. Allow to cool.

To make the gooseberry curd: Wash the gooseberries and put in a saucepan with 1 tablespoon of water. Simmer until tender. Sieve the fruit. Place the fruit purée in a clean saucepan over a gently heat. Add the sugar and stir until it has dissolved. Stir in the butter and the egg. Cook very gently, stirring all the time until the mixture is thick and smooth. (Place in a warm sterilised jar if not to be used immediately).

Place the cream cheese in a mixing bowl and add sufficient gooseberry curd to give a good flavour. Fill the tartlet cases with this mixture.

Arrange the fruit - left whole if possible - neatly on top of the cream cheese mixture. Heat the redcurrant jelly and apricot jam in separate saucepans. Glaze any red fruit with redcurrant jelly and any other fruit with the apricot glaze. Serve cold.

N.B. The type of fruit used is optional, a good colour combination is important.

Pâte Sucrée

150g/5oz flour 75g/3oz butter

50g/2oz caster sugar 2 egg yolks

Place the flour, sugar and butter into a food processor and pulse gently to rub in the butter. Add the egg yolks and pulse to mix together to form a ball. If the pastry is very soft rest in the fridge before use, other wise use straight away to line the tins but then rest before baking.