Fruit Tart

Directions

1. 1
   For the tart shell, sift flour and icing sugar in a bowl until well combined.
2. 2
   Tip in the butter cubes and rub in with your fingers until it resembles breadcrumbs.
3. 3
   Work together with hands until pastry come together.
4. 4
   Add a splash of cold water if pastry is too dry.
5. 5
   Wrap in cling film and leave to rest in the fridge for at least 10mins.
6. 6
   Preheat oven to 180C.
7. 7
   Remove pastry from fridge and roll it out on a well-floured surface to a thickness of about 5mm.
8. 8
   Carefully line the pastry over a 9-inch tart tin.
9. 9
   Press the pastry into the tin and prick the base with a fork.
10. 10
    Bake for about 15mins or until cooked and crisp all the way through.
11. 11
    Cool on the wire rack for about 10mins then remove from tin and set aside.
12. 12
    For the custard, heat milk in a large pan until just boiling.
13. 13
    Whisk together the egg yolks, flour and sugar in a bowl.
14. 14
    Slowly pour mixture into the pan and stir constantly over medium heat.
15. 15
    Remove from heat after 10secs and continue stirring until it thickens.
16. 16
    Sprinkle over a little icing sugar and place a cling film directly above the surface of the custard immediately to prevent skin formation.
17. 17
    While waiting for the custard to cool, slice all your fruits.
18. 18
    Pass apricot jam through a sieve then stir with water.
19. 19
    Pour custard into the tart shell.
20. 20
    Assemble cut fruits nicely on the custard and glaze the fruits by brushing them lightly with the jam.