Classic French Fruit tart

Ingredients (24)

• plain flour195 g
• salt0.5 tsp
• unsalted butter113 g
• granulated sugar50 g
• egg1
• milk300 ml
• vanilla bean1
• egg yolks4
• granulated sugar100 g
• plain flour20 g
• cornflour20 g
• grand marnier2 tbsp
• apricot jam120 g
• water2 tbsp
• mixed fresh fruit
• strawberries
• blueberries
• raspberries
• blackberries
• kiwi
• grapes
• pineapple
• melon
• plums

Method

1. 1

   Preheat the oven to 180°C.

2. 2

   Grease a 23 cm (9-inch) tart tin with a removable base.

3. 3

   Mix the flour and salt together.

4. 4

   Cream the butter and sugar until light and fluffy.

5. 5

   Beat in the egg.

6. 6

   Add the flour mixture and mix until a soft dough forms.

7. 7

   Wrap the dough and chill for 30 minutes.

8. 8

   Roll out the pastry and line the tart tin.

9. 9

   Prick the base with a fork and chill for 15 minutes.

10. 10

    Line with baking paper and baking beans.

11. 11

    Blind bake for 15 minutes.

12. 12

    Remove the baking beans and bake for another 8–10 minutes until lightly golden.

13. 13

    Cool completely.

14. 14

    Heat the milk with the vanilla until just below boiling.

15. 15

    Whisk together the egg yolks and sugar until pale.

16. 16

    Add the flour and cornflour and whisk until smooth.

17. 17

    Slowly pour the hot milk into the egg mixture while whisking continuously.

18. 18

    Return the mixture to the saucepan.

19. 19

    Cook over medium heat, stirring continuously, until thick.

20. 20

    Remove from the heat and stir in the liqueur if using.

21. 21

    Cover the surface with cling film and cool completely.

22. 22

    Spread the chilled pastry cream evenly into the cooled pastry shell.

23. 23

    Arrange the fresh fruit decoratively over the pastry cream.

24. 24

    Heat the apricot jam with the water until smooth.

25. 25

    Brush the glaze gently over the fruit.

26. 26

    Refrigerate for at least 2 hours before serving.