Fruit Tart

INGREDIENTS:

For the Crust:

1 1/2 cups all-purpose flour

1/2 cup unsalted butter , cold and cubed

2 tablespoons granulated sugar

1/4 teaspoon salt

3–4 tablespoons ice water

For the Pastry Cream:

1 cup whole milk

1/4 cup granulated sugar

2 large egg yolks

2 tablespoons cornstarch

1/2 teaspoon vanilla extract

Pinch of salt

For the Topping:

Assorted fresh fruits (e.g., strawberries, kiwis, blueberries, raspberries, mangoes, peaches)

Optional: 1 tablespoon apricot jam (heated and strained) for glazing

DIRECTIONS:

Step 1: Make the Crust

In a food processor or large mixing bowl, combine the flour , cold butter , sugar , and salt . Pulse or mix until the mixture resembles coarse crumbs.

Gradually add the ice water , one tablespoon at a time, mixing just until the dough comes together. Be careful not to overwork it.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes .

Step 2: Bake the Crust

Preheat your oven to 375°F (190°C) .

Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with removable bottom. Press the dough into the pan, trimming any excess edges.

Prick the bottom of the crust with a fork to prevent puffing and line it with parchment paper. Fill with pie weights or dried beans.

Blind bake the crust for 15 minutes , then remove the parchment and weights and bake for an additional 5–8 minutes , or until lightly golden. Let it cool completely.

Step 3: Prepare the Pastry Cream

In a small saucepan, heat the milk over medium heat until it begins to steam (do not boil).

In a separate mixing bowl, whisk together the egg yolks , sugar , cornstarch , and pinch of salt until pale and smooth.

Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs …