Fruit Tart

A mixture of sliced fruits combined with creme patisserie in a sweet pastry tart case.

Ingredients:

Pastry

• 250g plain flour

• 1 pinch salt

• 80g caster sugar

• 100g butter, cubed and at room temperature

• 1 egg yolk

• 50ml water

Creme patisserie

• 4 egg yolks

• 60g caster sugar

• 25g plain flour

• 2 tsp cornflour

• 280ml milk

Garnish

• seasonal fruit (sliced)

• smooth apricot jam

Method:

1. Make the pastry: place the flour, salt, and sugar in a bowl and mix together.

2. Add the butter and use finger tips to rub into the flour mixture.

3. Add the egg yolk and a little of the water. Bring together to form a smooth pastry (add water as needed you may not need it all)

4. Wrap in clingfilm and chill for 20 mins.

5. Roll our the pastry and line a 20cm tart ring. Place in the fridge and chill for 20 mins.

6. Dock the pastry with a fork. Line with clingfilm and fill with baking beans. Then place into a preheated oven at 180'c for 20 minutes. Remove the baking beans and place back into the oven for a further 5-10 minutes till fully cooked.

7. Remove tart case and allow to cool completely.

8. Creme Patisserie: place the milk into a pan and bring to a simmer. In another bowl whisk together the egg yolks, sugar, flour and cornflour.

9. Whisk in half the milk slowly into the egg mixture. Pour the egg mixture back into the milk.

10. Place back onto the heat and mix continuously till thickened. Pour into a bowl, cover with clingfilm and allow to cool completely.

11. Pipe the creme patisserie into the tart case. Top with the sliced fruit.

12. Finally, make a glaze by placing a spoonful of apricot jam and a little water into a saucepan and heat mixing together well.

13. Brush the glaze over the fruit. Serve and enjoy.

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