Method
If making filo pastry, sift the flour with the salt. Make a well in the middle of the flour, and pour in the water and oil. Work the dough until it hangs well together. Then knead for about 5–7 minutes.
Roll the dough out to a big rectangle. Lay a damp tea towel over it and let it rest for about 15 minutes. Then work the dough from the middle outwards using a rolling pin, rolling to the thickness of tissue paper.
Cut the pastry into squares that are big enough to fit into the tin holes, and hang over the sides a little. (Any left over pastry can be frozen.) Brush each piece of filo with lots of half fat butter. Arrange 4 filo squares on top of each other crossing like a star shape.
Place the filo cases into the oven for around 5 minutes, allowing them to crisp up. Remove from the oven and allow to cool for 10 minutes. Then remove from the tin and onto serving plates, keeping in mind their fragile nature.
Whip the cream then mix with the yogurt, honey and vanilla. Place a good serving of this in each pastry case. Divide the fruit among the tartlettes, piling it up high.
Brush with warm apricot jam to make a shiny glaze. Arrange a small piece of edible gold or glitter onto and serve.