Classic Fruit Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Custard:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">400g mixed fresh fruits (strawberries, blueberries, kiwi, mandarin segments)</li><li class="ingredients-single-item">3 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, butter, and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. This prevents overworking the dough which would develop gluten and make your pastry tough. If making by hand, use your fingertips to rub butter into flour until crumbly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Add the egg yolk and enough cold water to bring the dough together – start with 2 tablespoons and add more only if needed. The cold ingredients help keep the butter solid, creating those essential flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring together without kneading. Flatten into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C. Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with a little overhang. Roll the pastry over your rolling pin to help transfer it to the tin without stretching, which would cause shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently press the pastry into the corners of the tin, then roll your rolling pin over the top to trim the excess. Prick the base all over with a fork (this prevents air bubbles) and refrigerate for 15 minutes to prevent shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-10 minutes until the pastry is golden and crisp. The base must be fully cooked to prevent a soggy bottom once filled with custard. Let it cool completely in the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the custard, heat the milk with the vanilla pod and seeds (or extract) in a saucepan until just below boiling point. Meanwhile, in a large bowl, whisk together the egg yolks and sugar until pale, then whisk in the cornflour until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. This technique is called tempering and ensures a smooth custard. Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon – about 3-5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and stir in the butter until melted and incorporated. This gives the custard extra richness and a glossy finish. Transfer to a bowl, cover with cling film directly on the surface (to prevent a skin forming) and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When both pastry case and custard are cool, whisk the custard briefly to loosen it and then spoon into the pastry case, spreading evenly with a spatula. The custard should be thick enough to hold its shape but soft enough to spread smoothly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Prepare your fruits by washing, drying thoroughly, and slicing larger fruits like strawberries and kiwi. Arrange them decoratively on top of the custard – working from the outside in creates an attractive pattern. The fruits must be completely dry to prevent them from making the custard watery.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the glaze, heat the apricot jam with the water in a small saucepan until melted and smooth. Pass through a sieve if lumpy. While still warm, gently brush over the arranged fruit. This glaze adds shine, preserves freshness, and prevents the fruit from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Refrigerate the tart for at least 1 hour to set the custard completely before serving. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Enjoy within 24 hours for the best texture and flavor, as the pastry will gradually soften from contact with the custard.</li></ol>