fruit tart (Print Version)

# Ingredients:

→ Tart Shell

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup cold butter, cubed
04 - 1-2 tablespoons cold water

→ Pastry Cream

05 - 1 cup milk
06 - 1 teaspoon vanilla extract
07 - 3 egg yolks
08 - 1/4 cup granulated sugar
09 - 2 tablespoons cornstarch
10 - 1 tablespoon butter

→ Topping

11 - Fresh strawberries, sliced
12 - Fresh kiwis, sliced
13 - Fresh mangoes, sliced
14 - Fresh blackberries

→ Optional Glaze

15 - 2 tablespoons apricot jam
16 - 1 tablespoon water

# Instructions:

01 - In a large bowl, mix together the flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, until the dough comes together.
02 - Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
03 - Roll out the chilled dough on a lightly floured surface to fit your tart pan. Carefully transfer to the pan, press into the bottom and sides, and trim any excess. Prick the bottom with a fork.
04 - Bake in a preheated 375°F (190°C) oven for about 25 minutes or until golden brown. Remove from oven and let cool completely.
05 - In a medium saucepan, heat the milk and vanilla extract until it just begins to simmer. Remove from heat.
06 - In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
07 - Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.
08 - Remove from heat and stir in the tablespoon of butter until melted and incorporated. Transfer to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate until cold.
09 - Spread the chilled pastry cream evenly into the cooled tart shell. Arrange the sliced fruits decoratively on top of the cream.
10 - If desired, heat the apricot jam with a tablespoon of water until melted and smooth. Brush this glaze over the arranged fruit to give it a shiny appearance and to help preserve freshness.
11 - Refrigerate the assembled tart for at least an hour before serving. Slice and enjoy!

# Notes:

01 - This tart is best served the same day it's assembled
02 - You can prepare the tart shell and pastry cream a day ahead
03 - Feel free to use any seasonal fruits you prefer
04 - For best results, arrange the fruit just before serving

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