Tarte aux Fruits - French Fruit Tart

To make the Pâte Sucrée (Sweet Tart Dough)

1. In the bowl of a stand mixer, add the softened butter and icing sugar. You can also do this step with an electric hand mixer.
2. Beat the butter and sugar together until light and creamy.
3. Add the room temperature egg and beat again until the mixture is uniform.
4. Add the flour to the egg and butter mixture. Using a wooden spoon or spatula, fold the flour in until well combined.
5. Gather the pastry up into a ball and transfer it onto a piece of plastic wrap. Press it down slightly into a thick disk-shape. Wrap the pastry up and place it in the fridge for about 30 minutes.
6. After 30 minutes, preheat the oven to 180℃/356℉/gas mark 4.
7. Dust the work surface with a light sprinkling of flour. Unwrap the pastry and place it on the work surface.
8. Roll the pastry out into a thickness of 3mm-5mm (0.1"-0.2"). Try to roll it into a rough circle shape. Keep turning the pastry around to ensure it's not sticking to the surface. Add a little flour on top and below the sheet of pastry as needed.
9. Loosely roll the sheet of pastry onto the rolling pin and transfer it onto the tart tin. Give it enough slack to loosely drape inside the hollow of the tin.
10. Push the dough down very gently to ensure you have enough pastry to line the bottom and the sides of the tin. Don't mould it just yet.
11. Roll the rolling pin over the edges of the tart tin to cut off any excess pastry. Gather up the offcuts and set it aside.
12. Working your way around the tin, gently press the pastry into the sides of the tin with your thumb and index finger. If you accidently tear it, just patch it up with a bit of extra dough.
13. Use a small sharp knife and glide it horizontally over the top of the tin to slice off any extra pastry.
14. Drape a piece of parchment paper over the tart tin. Fill the hollow with baking weights/baking beans.
15. Bake for 10 minutes. Remove the baking weights and bake for a further 15 minutes.Top tip: Be very careful when moving the tart tin around to not accidently press the loose bottom UP. This will break the seam of the tart. Only pick the tin up by it's sides.
16. In the meantime, prepare a simple egg wash by whisking an egg in a small bowl. Remove the tart case from the oven and lightly brush the bottom and sides with the egg wash. Bake for another 3-4 minutes. This will seal the pastry case and stop it from becoming soggy when the filling is added.
17. Allow the pastry case to cool in the tin for about 10 minutes before removing it and allowing it to cool on a wire rack.Top tip: If you see any uneven or rough areas on the ridge, you can gently file it down with a zester or small grater.

To make the Crème Pâtissière (Pastry Cream)

1. Add the three egg yolks along with the caster sugar to a medium bowl. Whisk together until well combined. You can do this by hand.
2. Add the cornflour and whisk until you have a lump-free, smooth consistency.
3. Add the double cream, milk and pinch of salt to a medium saucepan. Over a low heat, heat the mixture until hot, but not boiling. As soon as you see a simmer of bubbles appear on the sides, it's ready.
4. Add about a quarter of the warm milk to the egg mixture whilst whisking. Add the rest of the warm milk to the egg mixture and whisk until well combined. (By adding a small amount first, we're tempering the mixture, this will prevent the eggs from scrambling)
5. Pour all the mixture back into the saucepan and place it over a low heat. Keep whisking until the mixture is smooth and thick. When it comes up to a gentle boil, cook and whisk for 1 minute longer. Remove from the heat.
6. Add the butter and vanilla extract and whisk until glossy and smooth.
7. Transfer the crème pâtissière to a clean bowl. Lay a piece of plastic wrap down onto the surface of the pastry cream to prevent a skin from forming while it's cooling. Place in the fridge for at least 2 hours to cool.

Assemble the tart

1. Whilst you're waiting for the pastry cream to cool, wash and prep the fruit. You don't need to use the fruit listed in this recipe, choose your favourites. Slice the fruit into shapes of your liking.
2. Spoon the pastry cream into the tart case and level the top.
3. Arrange the fruit on top of the tart - get creative!
4. Warm the apricot jam in the microwave until it's runny, but not too warm. Brush the jam over the fruit for a professional gloss finish. Store the tart in the fridge until serving, preferably the same day.