Ingredients:

  • 1 1/2 cups (192g) all-purpose flour, plus more for dusting
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/113g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2-3 tablespoons (30-45ml) ice water
  • 2 cups (473ml) whole milk
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • Pinch of salt
  • 4 large egg yolks
  • 2 tablespoons (28g) unsalted butter, softened
  • Assorted fresh fruits (strawberries, blueberries, raspberries, kiwi, mandarin oranges, etc.), about 2-3 cups total
  • Apricot jam or jelly, for glazing (optional)

Instructions:

  1. Combine flour, sugar, and salt in a food processor or bowl.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Add egg yolk and ice water; mix until dough just comes together.
  4. Wrap dough and chill for at least 1 hour.
  5. Roll out dough and press into the tart pan.
  6. Prick the bottom of the crust with a fork (docking).
  7. Chill for another 30 minutes.
  8. Bake until golden brown.
  9. Let cool completely.
  10. Heat milk and vanilla bean (if using) in a saucepan.
  11. Whisk together sugar, cornstarch, and salt in a separate bowl.
  12. Whisk in egg yolks until smooth.
  13. Gradually whisk hot milk into the egg yolk mixture, tempering the eggs.
  14. Pour mixture back into the saucepan.
  15. Cook over medium heat, whisking constantly, until thickened and smooth.
  16. Remove from heat and stir in butter and vanilla extract (if not using a vanilla bean).
  17. Press plastic wrap directly onto the surface of the pastry cream and chill until cold.
  18. Spread chilled pastry cream evenly into the cooled tart crust.
  19. Arrange the fresh fruit attractively on top of the pastry cream.
  20. Heat apricot jam or jelly with a tablespoon of water. Brush the fruits with the mixture, if desired, for a glossy finish.
  21. Chill until ready to serve the fruit tart cake.