Classic French Fruit Tart

Instructions

1. 1

   In a large Mixing Bowl, whisk together the All-Purpose Flour, Powdered Sugar, and Salt. Add the cold Butter cubes and use your fingertips to rub the Butter into the All-Purpose Flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

2. 2

   Add the Egg Yolk and 1 tablespoon of Ice Water. Mix with a fork, then use your hands to bring the dough together. Add the second tablespoon of Ice Water only if the dough is too dry. The dough should hold together when pressed but not feel sticky.

3. 3

   Flatten the dough into a disk, wrap it tightly in Plastic Wrap, and refrigerate for at least 30 minutes. This rest relaxes the gluten and makes rolling easier.

4. 4

   Preheat your Oven to 375°F. On a lightly All-Purpose Flour-dusted surface, roll the chilled dough out to about an 11-inch circle, roughly 1/8-inch thick. Carefully drape it over your Rolling Pin and transfer it into a Tart Pan with a removable bottom. Press the dough gently into the corners and up the sides. Trim any excess by rolling the pin over the top edge of the pan. Prick the bottom all over with a fork.

5. 5

   Line the tart shell with a sheet of Parchment Paper and fill it with pie weights or dried beans. Place the pan on a Baking Sheet and blind-bake for 15 minutes. Remove the Parchment Paper and weights, then bake for another 8–10 minutes until the crust is golden and cooked through. Let it cool completely on a Wire Rack before filling.

6. 6

   In a medium Saucepan, heat the Milk over medium heat until it just begins to steam and small bubbles appear around the edges. Do not boil. Remove from heat and stir in the Pure Vanilla Extract.

7. 7

   In a Mixing Bowl, whisk together the Egg Yolks and Granulated Sugar until pale and slightly thickened, about 1–2 minutes. Whisk in the Cornstarch until fully incorporated and smooth.

8. 8

   Slowly pour about half of the hot Milk into the Egg Yolks mixture in a thin stream, whisking constantly to temper the Egg Yolks (this prevents scrambling). Pour the tempered Egg Yolks mixture back into the Saucepan with the remaining Milk.

9. 9

   Cook over medium heat, whisking constantly, until the cream thickens and begins to bubble — about 3–5 minutes. Once you see the first big bubbles, cook for exactly 1 more minute, whisking vigorously. Remove from heat and Whisk in the Butter pieces until fully melted and smooth.

10. 10

    Pour the pastry cream through a Sieve into a clean Mixing Bowl to remove any lumps. Press a sheet of Plastic Wrap directly onto the surface of the cream (this prevents a skin from forming). Refrigerate until fully chilled and set, at least 1 hour.

11. 11

    In a small Saucepan over low heat, warm the Apricot Jam with 1 tablespoon of Water, stirring until melted and smooth. Strain through a Sieve to remove any fruit pieces. Set aside to cool slightly — it should be warm and pourable but not hot.

12. 12

    Once the crust is completely cool and the pastry cream is fully chilled, whisk the pastry cream briefly until smooth and spreadable. Spoon it into the tart shell and spread it into an even layer with a Spatula, all the way to the edges.

13. 13

    Arrange the fresh fruit on top of the pastry cream in any pattern you like — concentric circles, clusters by color, or a free-form arrangement. Work from the outside edge inward for a classic look.

14. 14

    Using a Pastry Brush, gently dab the warm Apricot Jam glaze over all the fruit. This gives the tart its signature shine and also helps preserve the fruit. Refrigerate for at least 20 minutes before slicing and serving.