Classic Fruit Tart

Making the Shortbread Crust

Prepare the Dough: In a large bowl, whisk together the flour and powdered sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and ice water, one tablespoon at a time, until the dough just comes together. Do not overmix. Chill the Dough: Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Roll and Bake: Preheat oven to 175°C (350°F). On a lightly floured surface, roll out the dough to a 3mm thickness. Carefully transfer the dough to a 23cm tart pan with a removable bottom. Press the dough into the pan, trimming any excess. Prick the bottom of the crust with a fork. Blind Bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for another 10-15 minutes, or until golden brown. Let cool completely on a wire rack.

Preparing the Vanilla Pastry Cream

Heat the Milk: In a saucepan, heat the milk over medium heat until it just begins to simmer. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until pale and smooth. Temper the Egg Mixture: Gradually pour a small amount of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook the Pastry Cream: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Reduce heat and cook for another minute, whisking constantly. Remove from heat and stir in the butter and vanilla extract. Cool the Pastry Cream: Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cooled.

Assembling the Fruit Tart

Fill the Crust: Once the crust and pastry cream are completely cooled, spread the pastry cream evenly into the baked tart shell. Arrange the Fruit: Arrange the assorted fresh fruits on top of the pastry cream in a decorative pattern. Make the Glaze: In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Strain the glaze through a fine-mesh sieve. Glaze the Fruit: Brush the glaze over the fruit to give it a shine and help prevent it from drying out. Chill: Refrigerate the tart for at least 30 minutes before serving.

Nutrition Facts Estimated per 100g of product

• Calories: Approximately 250-300 kcal
• Carbohydrates: 30-40g
• Protein: 4-5g
• Fat: 12-15g

Other Important Considerations for Nutrition

This fruit tart, while delicious, should be consumed in moderation due to its high sugar and fat content. It provides some vitamins and antioxidants from the fruit. Adjust portion sizes based on individual dietary needs and health goals.