Pastry: 125g plain flour, 35g icing sugar, 60g cold unsalted butter, 1 large egg yolk, 1 tbsp water

Lemon curd: 1 lemon (zest and juice), 50g caster sugar, 30g butter, 1 large egg, 1 egg yolk

Vanilla crème pâtissière: 2 egg yolks, 30g caster sugar, 10g plain flour, 1 tsp cornflour, 150ml milk, 1 tsp vanilla bean paste or extract

Topping: Fresh fruit of choice (berries, kiwi, peach slices, grapes)

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Make pastry: sift flour and icing sugar, rub in butter until mixture resembles breadcrumbs.
Add egg yolk and water; mix to form dough. Wrap and chill 30 minutes.
Roll out, cut circles, line tartlet tins, chill again, prick bases, and bake at 350°F (175°C) for 12–15 minutes. Cool completely.
Prepare lemon curd: whisk egg, yolk, sugar, lemon juice, and zest in a heatproof bowl over simmering water, stirring until thickened. Remove from heat, whisk in butter, and cool.
Prepare crème pâtissière: whisk yolks, sugar, flour, and cornflour in a bowl. Heat milk with vanilla until just boiling, then whisk into egg mixture. Return to pan and cook gently until thickened, whisking continuously. Cool completely.
Assemble: spoon or pipe crème pâtissière into tart shells, add a layer of lemon curd, and top with fresh fruit. Optionally glaze fruit with warmed apricot jam.

Swap lemon curd with lime or orange curd for variation.

Add a layer of melted chocolate in tart shells for richness.

Use store-bought shortcrust pastry for convenience.

Brush fruit with apricot jam to keep it shiny and fresh-looking.