GLAZED TROPICAL FRUIT TART

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.
• 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.