Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 cup (1 stick, 113g) unsalted butter, cold and cubed
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon (1.5ml) salt
  • 1 large egg yolk
  • 2-3 tablespoons (30-45ml) ice water
  • 2 cups (473ml) whole milk
  • 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon (1.5ml) salt
  • 4 large egg yolks
  • 2 tablespoons (28g) unsalted butter, cold and cubed
  • 1 pint (568g) strawberries, hulled and halved or quartered
  • 1/2 pint (284g) blueberries
  • 1 Meyer lemon, thinly sliced (optional, candied)
  • 2 small figs, quartered (optional)
  • 1/2 cup (80g) green grapes, halved
  • 1 kiwi, peeled and sliced
  • Other seasonal fruits, such as raspberries, blackberries, or mandarin oranges
  • 1/4 cup (60ml) apricot preserves
  • 1 tablespoon (15ml) water

Instructions:

  1. Make the Sweet Shortcrust Pastry: Combine flour, sugar, and salt in a food processor. Pulse in cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 1 hour.
  2. Roll and Bake the Tart Crust: Roll out chilled dough on a lightly floured surface to a 12-inch circle. Transfer to tart pan, pressing into edges. Trim excess dough. Dock the bottom with a fork. Chill for 15 minutes. Line with parchment paper, fill with pie weights, and bake blind at 375°F (190°C) for 20 minutes. Remove weights and parchment, bake for another 10-15 minutes, or until golden brown. Let cool completely.
  3. Prepare the Vanilla Bean Pastry Cream: Heat milk and vanilla bean in a saucepan over medium heat until simmering. Meanwhile, whisk together sugar, cornstarch, and salt in a bowl. Whisk in egg yolks until pale. Slowly pour hot milk into egg yolk mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and smooth, about 2-3 minutes. Remove from heat and whisk in cold butter until melted and smooth. Strain through a fine-mesh sieve (if desired). Cover surface with plastic wrap to prevent a skin from forming and chill until cold.
  4. Assemble the Tart: Spread chilled pastry cream evenly in the cooled tart shell. Arrange fruit attractively on top of the pastry cream.
  5. Glaze the Fruit (Optional): Heat apricot preserves and water in a small saucepan over low heat until melted. Strain through a fine-mesh sieve. Brush glaze over fruit for a shiny finish.
  6. Chill and Serve: Chill tart for at least 30 minutes before serving.