French chef Richard Bertinet served up delicious fruit tartlets with sweet pastry and creme patissiere on Saturday Kitchen with James Martin.

The ingredients for the sweet pastry are: 350g plain flour, pinch salt, 125g unsalted butter, flattened out in between two sheets of greaseproof paper to 1cm thick, chilled in the fridge, 125g caster sugar, 2 free-range eggs, whole and 1 egg, yolk only and 1 egg, yolk only, beaten for egg-wash.

For creme patissiere: 500ml full fat milk, 2 vanilla pods, seeds removed and pods retained, 6 free-range eggs, yolks only, 120g caster sugar, 50g plain flour and 4 tbsp kirsch.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.