A crisp sweet pastry crust filled with silky pastry cream and topped with vibrant seasonal fruit.
Ingredients
Sweet Pastry Crust:
• 1½ cups (195 g) all-purpose flour
• ⅛ teaspoon salt
• ½ cup (113 g) unsalted butter, softened
• ¼ cup (50 g) granulated sugar
• 1 large egg, lightly beaten
Pastry Cream:
• 1¼ cups (300 ml) milk (whole or 2%)
(or 1 teaspoon vanilla extract or vanilla bean paste)
• 3 large egg yolks
• ¼ cup (50 g) granulated sugar
• 2 tablespoons (20 g) all-purpose flour
• 2 tablespoons (20 g) cornstarch
• ½ tablespoon liqueur (Grand Marnier, brandy, or kirsch), optional
Apricot Glaze (Optional):
• ½ cup (120 g) apricot jam or preserves
• 1 tablespoon water
Topping:
• About 3 cups mixed fresh fruit
(berries, kiwi, banana, stone fruit, pineapple, or melon)
Method
Sweet Pastry Crust:
1. In a bowl, whisk together the flour and salt.
2. In a stand mixer or with a hand mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Gradually add the egg, mixing just until incorporated.
3. Add the flour mixture all at once and mix just until the dough comes together. Shape into a flat disc, wrap in plastic wrap, and refrigerate for 15–30 minutes until firm.
4. Lightly grease an 8–9 inch (20–23 cm) tart pan with a removable bottom. Press the chilled dough evenly into the pan and up the sides. Freeze for 15 minutes.
5. Preheat the oven to 400°F (205°C). Prick the base of the tart shell with a fork. Place on a baking sheet and bake for 5 minutes, then reduce the temperature to 350°F (180°C) and bake for an additional 15 minutes, or until dry and lightly golden. Cool completely.
Pastry Cream:
6. In a heatproof bowl, whisk together the egg yolks and sugar. Sift together the flour and cornstarch and whisk into the egg mixture until smooth.
7. In a saucepan, heat the milk and vanilla bean just until it begins to foam. Remove from heat and slowly whisk into the egg mixture. Remove the vanilla bean, scrape out the seeds, and return seeds to the mixture.
8. Transfer the mixture back to the saucepan and cook over medium heat, whisking constantly, until thickened and boiling. Continue whisking for 30–60 seconds, then remove from heat. Stir in liqueur or vanilla extract, if using.
9. Transfer to a clean bowl, press plastic wrap directly onto the surface, and cool to room temperature. Refrigerate for up to 3 days if not using immediately. Whisk before use.
Assembly:
10. For the glaze, heat the apricot jam and water until melted. Strain for a smooth finish.
11. Brush a thin layer of glaze over the cooled tart shell and allow it to set for 20 minutes. Spread the pastry cream evenly inside. Arrange fruit decoratively on top.
12. Rewarm the glaze and lightly brush over the fruit for shine. Refrigerate until serving, then bring to room temperature.
Serving Note: Best enjoyed the day it is assembled. Store leftovers refrigerated.
