Pastry Cream

Cup of Yum
1. In a bowl, whisk together the egg yolks and sugar until pale yellow and creamy; use an electric mixer. Add the cornstarch and mix well.
2. In a saucepan, heat the milk with vanilla bean (or extract) and lemon zest until it just starts to simmer. Remove from heat.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until the custard thickens. This should take about 5-7 minutes. Once thickened, remove from heat and transfer the pastry cream to a clean bowl. Place plastic wrap directly on top of the cream so skin doesn’t form.
5. Let the mixture cool then place in the fridge until ready to use.
6. Pastry Dough: 
7. Combine the flour, baking powder, sugar, and salt in a large bowl, whisking to combine. 
8. Beat the egg in a small bowl with the lemon zest.
9. Add the egg and butter and cut them into the flour mixture in a food processor or with a fork or pastry cutter until the mixture resembles coarse breadcrumbs.
10. Mix the ingredients until the dough comes together. If the dough is too dry, add some cold water, one teaspoon at a time, until it forms a cohesive ball.
11. Turn the dough onto a lightly floured surface and knead it gently until a smooth dough ball forms. Roll the dough out using a rolling pin until about ¼ inch (½ cm) thick.
12. Grease an 8-10 inch tart pan with/a removable bottom with butter or cooking spray, lay the pastry over the pan, and tuck the edges until it fits evenly. Roll the rolling pin over the tart pan to discard any excess dough from the edges (you can also trim the edge with a knife). Poke the base with a fork, cover with plastic wrap, and place it back in the fridge for 30 minutes. 
13. Preheat the oven to 350 degrees F. Fill the tart with baking beads, weigh the pastry down, and bake for 30 minutes until golden brown. Let the pastry case cool completely.

Assemble Fruit Tart

1. Fill the cooled pastry case with the pastry cream, smooth the top with a spatula, and arrange your fruit of choice all over the top of the tart.
2. Heat the jam and water in a saucepan until it has melted. Let it cool for a minute, and then brush it over the fruit with a pastry brush. Let cool in the fridge for a few hours. 
3. Keep the tart in the fridge until ready to serve.