GLAZED FRUIT TART WITH CITRUS-SCENTED PASTRY CREAM

Preparation Method :

• Citrus- Scented Pastry Cream: Combine the flour, vegetable shortening with lemon zest and salt in a large mixing bowl.
• Blend the butter and shortening with 2 grams of butter into the flour mixture until it has the consistency of damp sand.
• Beat the egg with the lemon juice and water. Slowly pour the egg mixture over the flour stirring until the mixture is moist and able to hold the form of a ball.
• Divide the dough into two equal portions and wrap each one in plastic wrap.
• Roll each portion of dough to form a flat disc that fills the corners of the plastic wrap.
• Chill in the refrigerator at least for 20 - 30 minutes. Make sure not chill for a long time.
• Unwrap one disc and place on a lightly floured surface. Roll the dough from the centre of the disc to the edge, until the crust is 1 inch wider than the pie dish.
• Basic 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 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.
• 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.