Classic French Fruit Tart
An Original Recipe by Lorraine Elliott
Preparation time: 60 minutes plus 30 minutes freezing time. Custard and pastry are best made 1 day ahead
Cooking time: 30 minutes
For Pastry (Pâte Sablée)
- 330g/11.6ozs. flour
- 1/4 teaspoon fine salt
- 170g/6ozs. butter, softened and cubed
- 135g/4.7ozs. icing sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 1 egg white (to glaze the base)
For Custard
- 115g/4ozs. caster or superfine sugar
- 4 egg yolks
- 2 tablespoons cornflour/fine cornstarch
- 250ml/8.8flozs. thickened cream
- 170ml/6flozs. full cream milk
- 2 teaspoons vanilla bean paste
For Fruit Topping
- 600-700g/21-25ozs. mixed fresh fruit
- 2 tablespoons apricot jam
- 1 tablespoon water
I used a 30x20cms/12x8inch rectangular tray but this can also suit a 28cm/11inch tart tin
Step 1 - I like to make the pastry cream and the pastry the night before so that it they both have time to cool. To make the pastry, whisk the flour and salt together and set aside. Cream the butter and sugar together in a mixer using a beater attachment on medium speed for 3 minutes. Add in the egg yolks and vanilla and beat to incorporate. Then mix in the flour on low speed until it starts to come together.
Step 2 - Place on a surface and knead and then roll out to 3-5mm (about 1/5 inch) thickness between two sheets of parchment. Place on a baking tray and put in the fridge for 1 hour or overnight.
Step 3 - Make the custard. Whisk the sugar and egg yolks together and add the cornflour/cornstarch. In a saucepan heat the cream and milk together until almost boiling. Reduce heat to low medium and add in the egg mixture and stir to prevent it sticking to the bottom. Try not to overstir. Allow to thicken and coat the back of a spoon. It will thicken further on cooling.
Thermomix directions: I prefer making custard in the Thermomix as it produces the silkiest custard and you don't have to stand there stirring it. Place the sugar, egg yolks, cornflour, cream, milk and vanilla in the bowl and set to 7 minutes, 90C speed #4. Cover the surface with cling film to prevent a skin forming and allow to cool, then place in the fridge.
Step 4 - Take the pastry out of the fridge and gently remove the parchment and dust with flour on both sides. I take the removable tart base and cut around it and then place the pastry on the base. Then I cut the sides of the case and place around it. At this stage the pastry will soften enough so you can press the pastry together to seal. You don't want any gaps in the pastry as the custard will leak.
Step 5 - Trim the sides so that they are flush with the top of the tin. Dock holes with a fork and place in the freezer for 30 minutes. Preheat oven to 160C/320F. Bake for 20 minutes or until almost cooked in the centre. Brush the base with a little egg white to seal the pastry to keep the pastry crisp and bake for another 8-10 minutes. You want this crisp like a biscuit or cookie.
Step 6 - Once the pastry has cooled fill with the custard and smooth out with an angled spatula. Place fruit on top. Then mix the apricot jam with the water and microwave for 20 seconds until liquid. Brush over the fruit. To transport this, leave this in the tart tin and cover the fruit top with parchment paper and then wrap in cling film. You can remove it from the tin easily too but I keep it in the tin just to give it more support.