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.

Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and comes to a boil. Boil for 1 minute , then stir in the vanilla extract .

Pour the pastry cream into a bowl, cover it with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until chilled.

Step 4: Assemble the Tart

Spread the chilled pastry cream evenly over the cooled tart crust, smoothing the top with a spatula.

Arrange your chosen fresh fruits on top of the cream in a decorative pattern.

If desired, brush the fruits with warmed apricot jam for a shiny glaze.

Step 5: Serve and Enjoy!

Slice the tart into wedges and serve immediately, or store it in the refrigerator for up to 2 days before serving.