Ingredients:

  • 1 ½ cups All-purpose flour
  • ½ cup Powdered sugar (Icing sugar), sifted
  • ¼ teaspoon Fine sea salt
  • 8 tablespoons Unsalted butter, cold, cut into small cubes (for Pâte Sablée)
  • 1 Large egg yolk
  • 1–2 teaspoons Ice water (if needed)
  • 1 ½ cups Whole milk
  • 1 teaspoon Vanilla bean paste or extract
  • 4 Large egg yolks
  • ½ cup Granulated sugar (Caster sugar)
  • ¼ cup Cornflour (Cornstarch)
  • 2 tablespoons Unsalted butter, cubed, chilled (for Crème Pâtissière)
  • 4-5 cups Fresh seasonal fruit (e.g., sliced strawberries, raspberries, blueberries)
  • ½ cup Apricot jam (or neutral glaze)
  • 1 tablespoon Water or lemon juice

Instructions:

  1. Phase I: Preparing the Pâte Sablée Shell. Combine Dry Ingredients: Whisk together the flour, powdered sugar, and salt in a large bowl or mixer.
  2. Cut in the Butter: Add the cold, cubed butter. Mix on low speed (or rub in by hand) until the mixture resembles coarse breadcrumbs and no large pieces of butter remain.
  3. Bind the Dough: Add the egg yolk and mix until the dough just starts to come together. If necessary, add 1-2 teaspoons of ice water. Stop mixing immediately once a cohesive ball forms.
  4. Chill: Form the dough into a flat disc, wrap tightly in cling film, and chill in the refrigerator for a minimum of 60 minutes.
  5. Roll and Line: On a lightly floured surface, roll the dough out to an 11-inch (28 cm) circle, about 3 mm thick. Carefully transfer the dough to the 9-inch tart pan, pressing it firmly into the sides. Trim the excess dough.
  6. Second Chill: Prick the bottom all over with a fork (docking) and place the lined pan back in the fridge for 20 minutes.
  7. Blind Bake: Preheat the oven to 375°F (190°C). Line the chilled shell with baking paper, filling it completely with pie weights. Bake for 15 minutes.
  8. Finish Bake: Remove the weights and paper. Reduce the oven temperature to 350°F (175°C) and bake the shell for an additional 10-12 minutes until it is evenly golden brown and dry. Cool completely on a wire rack.
  9. Phase II: Making the Crème Pâtissière. Heat the Milk: In a saucepan, gently heat the milk and vanilla until just simmering. Remove from the heat.
  10. Whisk the Yolks: In a separate bowl, vigorously whisk the egg yolks, sugar, and cornflour until the mixture is pale and thick.
  11. Temper the Eggs: Slowly pour about one-third of the hot milk into the egg mixture while continuously whisking. This prevents the yolks from scrambling.
  12. Cook the Cream: Pour the tempered yolk mixture back into the remaining milk in the saucepan. Whisk constantly over medium heat until it comes to a boil, then cook for 1 minute to ensure the cornflour is fully activated.
  13. Finish and Chill: Remove from heat. Whisk in the cold butter until smooth and glossy. Immediately strain the cream through a sieve into a shallow dish. Cover the surface directly with cling film and chill completely in the fridge for at least 1 hour.
  14. Phase III: Assembly and Glazing. Prepare Fruit: Wash and thoroughly dry all the fruit. Slice larger fruits uniformly.
  15. Fill the Shell: Once the Crème Pâtissière is cold and set, whisk it briefly to loosen it. Spoon the cream into the cooled tart shell and spread it into an even layer.
  16. Arrange Fruit: Start arranging the fruit creatively from the outside edge toward the centre. Overlap slices and group colours for visual appeal.
  17. Make the Glaze: Gently warm the apricot jam with the water/lemon juice until melted and runny. Pass the glaze through a fine mesh sieve.
  18. Glaze the Tart: Using a pastry brush, lightly paint the entire surface of the fruit with the warmed glaze. This adds shine and preserves the fruit.
  19. Serve: Chill the assembled tart for 30 minutes before slicing and serving.