Ingredients:
For the crust:
1 1/2 cups (210 g) all-purpose (plain) flour + a pinch of salt
1/2 cup (1 stick, 8 oz, 113 g) unsalted butter
1/4 cup (50 g) sugar
1 egg
For the cream:
1 1/4 cups (300 ml) milk
2 teaspoons vanilla extract
2 eggs
1/4 cup (50 g) sugar
1/8 cup (20 g) all-purpose (plain) flour
3 tablespoons (20 g) cornstarch (or wheat-, potato-, whatever- starch)
Optional: 3/4 tablespoon (10 ml) liqueur
For the glaze: (optional, but recommended)
1 tablespoon apricot jam or preserves
1 teaspoon liqueur or water or a combination of the two
For the topping:
2 - 3 cups fresh fruit, such as berries, kiwi, bananas, plums, pineapple, melon, peaches, or whatever else you think belongs on a fruit tart.
You also need a tart pan or a springform pan, or another pan with detachable sides.
Directions:
For the crust:
Sift or whisk together the flour and salt. Set aside.
Beat butter until softened. Add sugar and beat until light and fluffy.
Add the egg, beating just until incorporated.
Dunk flour mixture all at once and mix just until it forms a ball of dough. Don't overwork or pastry will be hard when baked.
Flatten dough into disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.
On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick.
* So says the recipe. To avoid a floury mess, I like to cover both the rolling pin and the counter with plastic wrap, so the dough doesn't stick to either.
To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.
When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll.
Unroll onto top of tart pan.
Gently lay in pan and lightly press pastry into bottom and up sides of pan.
Prick bottom of dough (this will prevent the dough from puffing up as it bakes).
Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.
Preheat oven to 400 F (200 C)
Line unbaked pastry shell with aluminum foil or parchment paper.
Fill pastry shell with rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
Or, you know, use *proper* ceramic pie weights if you have them :).
Bake crust on the center rack for 20 to 25 minutes until it is dry and lightly golden brown.
Remove weights (or rice, beans, whatever) and cool crust on wire rack before filling.
For the cream:
In a medium bowl, whisk the sugar and eggs together
Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile, in a saucepan combine the milk and vanilla and bring to a boil
Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.
Place the egg mixture back into the saucepan and cook over medium heat until boiling, whisking constantly.
When mixture boils, whisk it constantly for another 30 - 60 seconds until it becomes very thick and hard to stir.
Remove from heat and immediately whisk in the liqueur (if using).
Pour into a clean bowl and cool.
For the glaze:
Heat the apricot jam or preserves and water in a small saucepan over medium heat until melted. Remove from heat and strain through a fine strainer to remove any fruit lumps.
If using, add the liqueur at this point.
Let glaze cool until it is only slightly warm.
Assembly:
Brush a thin layer of the glaze over the bottom and sides of the cooled pastry shell to prevent the crust from getting soggy.
Let the glaze dry 20 - 30 minutes.
Spoon the cream into the tart.
Wash and slice the fruit you are using.
Arrange fruit (in concentric circles or randomly) on top of the cream, making sure no cream is showing.
Rewarm glaze and lightly brush on fruit.
Chill and serve.
Store covered in the fridge.
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