Fruit Tart

Ingredients

• 175 g Block Margarine or Butter (at room temperature)
• 65 g Caster Sugar
• 250 g Plain Flour
• 400 ml Milk
• 1 tsp Vanilla Extract
• 3 Free-range Egg Yolks (see Egg Size notes below)
• 60 g Caster Sugar
• 2 tbsp Cornflour
• Fresh Fruit (berries, kiwi, citrus...)
• 1 tbsp Apricot Jam

Instructions

1. 1

   --- For the Pastry: ---

2. 2

   Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F). Lightly grease a 20cm (8-inch) loose-bottom tart tin and dust with flour. Set aside.

3. 3

   In a large bowl, cream together the caster sugar and butter/margarine until light and fluffy. Add the flour and mix to create a dough – you may need to use your hands.

4. 4

   Transfer the dough to a floured surface and gently knead until it is smooth. Wrap the pastry in clingfilm and pop it in the fridge to firm up for 30 minutes.

5. 5

   On a lightly floured surface, roll your pastry dough into a large circle until it is a few centimetres larger than the diameter of your tart tin (around 26-28cm / 10-11 inches). Carefully transfer the pastry dough to your prepared tart tin, taking care not to trap too much air underneath, and gently press it into the sides. Leave a little overhang on the pastry, but trim off any large bits of excess overhang. Prick the bottom of your pastry with a fork, then line it with greaseproof paper and fill it with baking beans.

6. 6

   Blind bake the pastry for 15 minutes before carefully removing the paper and baking beans (watch out, they will be hot!) and return the tart pastry to the oven to continue baking for a further 5-10 minutes, until it is a light golden colour. Remove from the oven and trim the remaining excess pastry overhang to leave a neat edge on your tart. Set aside while you prepare your filling.

7. 7

   --- For the Filling: ---

8. 8

   Add the milk and vanilla to a large saucepan and bring to the boil over a medium heat.

9. 9

   In a large bowl, beat the egg yolks, caster sugar and cornflour together until well combined.

10. 10

    Slowly pour the hot milk over the egg mixture, whisking continuously until everything is smooth and combined. Pour the custard mixture back into the saucepan over medium heat, stirring continuously until very thick (think yoghurt in texture) - this may take up to 10 minutes. Remove from the heat and leave to cool slightly.

11. 11

    Pour the filling into the pastry and smooth it into the edges before topping with fresh fruit.

12. 12

    In a small bowl or cup, mix the apricot jam with a tablespoon of boiling water until you have a thin sticky glaze. Brush the fruit with the apricot jam glaze to finish.

13. 13

    Leave to set in the fridge for at least 1 hour, or until the custard is fully set. Once set, remove from the tin and cut into slices to serve.