French Fruit Tart -- Madness Kingdom

Method

Step 1

Make the crust: in a bowl, whisk the flour and powdered sugar. Add the cold butter and rub it in with your fingers until the mixture looks like coarse crumbs.

Step 2

Mix the egg yolk with the cold water, add to the flour, and stir until the dough just comes together. Press it into a disk, wrap, and chill 30 minutes.

Step 3

Roll the dough on a floured surface into an 11-inch circle. Lay it into a 9-inch tart pan with a removable bottom, pressing into the fluted edges. Trim the excess. Chill 15 minutes.

Step 4

Heat the oven to 375 F. Prick the tart bottom all over with a fork, line with parchment, and fill with dried beans or pie weights.

Step 5

Bake 15 minutes, then remove the parchment and weights and bake 8 to 10 minutes more until the crust is evenly golden. Cool completely.

Step 6

Make the pastry cream: heat the milk in a saucepan until steaming. Meanwhile, whisk the 1/2 cup sugar, 4 egg yolks, and cornstarch in a bowl until pale and thick.

Step 7

Slowly pour the hot milk into the yolk mixture while whisking constantly so the eggs do not scramble, then pour it all back into the saucepan.

Step 8

Cook over medium heat, whisking constantly, until it thickens to a pudding that bubbles, about 2 to 3 minutes. Keep whisking so the bottom does not scorch.

Step 9

Remove from heat and whisk in the vanilla and 2 tablespoons butter until smooth. Pour into a bowl, press plastic wrap directly onto the surface to stop a skin forming, and chill until cold, about 2 hours.

Step 10

Whisk the cold pastry cream until smooth, then spread it evenly into the cooled tart shell.

Step 11

Arrange the fresh fruit on top in neat circles or any pattern you like, covering the cream.

Step 12

Warm the apricot jam with 1 teaspoon water until runny, then gently brush it over the fruit for a shiny glaze that keeps the fruit fresh.

Step 13

Chill the tart 30 minutes, then remove the pan ring, slice, and serve cold.

Tips from the test kitchen

Press plastic wrap right onto the pastry cream to prevent a rubbery skin.
Dry the fruit gently with paper towel so the glaze sticks and the cream stays firm.

French Fruit Tart