GLAZED FRUIT TART IN VANILLA SWEET CRUST

Preparation Method :

• Basic Pastry Cream : Place the milk and cream in a bowl over a pan of simmering water, or in a heavy-bottomed medium saucepan over low heat. Bring to a simmer and remove from the heat.
• Combine the sugar, eggs, egg yolk and cornflour in a medium bowl.
• Slowly whisk the hot milk and cream into the sugar mixture. When smooth, cook over medium heat, until the mixture begins to thicken, whisking constantly.
• Bring the thickened mixture to the boil and cook for a minute. Remove from the heat and stir in the vanilla essence.
• Set the strainer over a clean bowl and strain the pastry cream to get out any lumps.
• Press a piece of plastic wrap against the surface of the pastry cream and refrigerate until needed.
• Vanilla Sweet Crust : Combine the flour, salt and sugar in a medium bowl. Cut the butter into small chunks and add to the flour mixture.
• Blend the butter into the flour mixture until it has the consistency of damp sand.
• Whisk the egg yolk with vanilla essence and the cold water. Slowly pour the egg mixture over the flour, stirring only until the mixture has become moistened.
• The dough should stick to hold the form of a ball. Cover it with plastic wrap.
• Smooth the ball of dough with a rolling pin to form a flat disc that fills the corners of the plastic wrap.
• Chill in the refrigerator for a minimum of half an hour.
• To roll out the piecrust, unwrap the disc and place on a lightly floured rolling surface.
• Roll the dough from the centre of the disc to the edge, until the crust is the desired thickness and 1 inch wider than the pie tin it will fit.
• Transfer the crust into the pie tin by rolling it onto the rolling pin and then positioning it over the pie tin.
• Simply cover the base of the tart tin with the main portion of the dough and use the scraps to cover the sides. Trim the excess from the edge of the tart crust.
• Preheat the oven to 190°C / 375°F / Gas mark 5. Roll out the pastry and line a 9 inch tart tin.
• Prick the surface with a fork and chill for 10-12 minutes in the freezer. Bake for 20-22 minutes. Remove from the oven and brush the base of the tart with lightly beaten egg.
• Return to the oven for 10-12 minutes or until the edges are brown and the base of the crust is golden.
• Transfer to a wire rack and cool to room temperature. Assemble the tart as close to serving time.
• Whisk the cooled pastry cream. Fill tart bases with pastry cream. Spread in an even layer.
• Arrange the fruit over the surface of the cream so that no pastry cream is visible.
• Carefully arrange the fruit in a decorative pattern over the pastry cream.
• Warm the apricot jelly in a small saucepan over low heat. Add the water and stir until smooth.
• Dip pastry brush into apricot glaze and lightly brush the surface of the fruit to give an attractive shine.
• Serve tarts immediately or cover and refrigerate for up to 12 hours.