Passionfruit is best kept in the fridge and enjoyed in desserts, ice cream fruit salad and yoghurt.

Pineapple and Passionfruit curd tartlets For the pate sucree (sweet pastry) 200g plain flour pinch of salt 75g caster or icing sugar 2 medium egg yolks 1.2 tsp real vanilla essence 2-3 tbsp iced water For the curd:

6 ripe juicy passionfruits freshly squeezed juice of 1 small lemon, strained 75g unsalted butter, cubed 3 large eggs, beaten 225g sugar Fruit topping:

1 small fresh pineapple peeled, cored and sliced 4 passionfruits a fluted biscuit cutter, 7.5cm diameter a 12-hole bun tray makes 12 tartlets Put the sugar, butter, egg yolks and vanilla essence in a food processor, then blend until smooth. Add the water and blend again.

Sift the flour and salt, then add to the processor.

Blend until just combined.

Transfer the dough to a lightly floured work surface. Knead gently until smooth. Form into a flattened ball, then wrap in clingfilm. Chill or freeze for at least 30 minutes. Let it return to room temperature before rolling out.

Cut the passionfruit in half, scoop out the flesh and press through a sieve into a medium bowl to extract the juice. Add the lemon juice, butter, eggs and sugar and set over a saucepan of simmering water. Cook, stirring all the time, for about 20 minutes or until the curd has thickened considerable. If you are brave enough, you can cook this over direct heat, watching that it doesn't get too hot and curdle. Strain into a bowl and set aside.

Preheat the oven to 1800C/ gas 4. Roll out the pastry thinly on a lightly floured work surface and cut out 12 rounds with the biscuit cutter. Line the bun tray with the pastry, pressing it into the holes.

Prick the bases and chill or freeze for 15 minutes. Bake blind for 5-6 minutes without lining with beans.

Let cool.

When ready to serve, fill the tartlet cases with a spoonful of passionfruit curd, then top with sliced pineapple. Cut the four passionfruits in half, scoop out the flesh and spoon a little, seeds and all, over each tartlet. Serve immediately before the tartlets have a chance to become soggy.

Recipe from Classic Tarts by Maxine Clark (Ryland Peters & Small) 15.