Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup confectioners' sugar
  • 0.25 tsp salt
  • 0.75 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 tbsp heavy cream
  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 4 large egg yolks
  • 0.25 cup cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla bean paste
  • 2.5 cups fresh seasonal fruit
  • 0.25 cup apricot preserves
  • 1 tbsp water

Instructions:

  1. Combine 1.5 cups flour, 0.5 cup confectioners' sugar, and 0.25 tsp salt in a processor. Note: This aerates the flour for a lighter crust.
  2. Add 0.75 cup cubed butter and pulse until the mixture looks like coarse sand.
  3. Mix in 1 egg yolk and 1 tbsp heavy cream. Note: The dough should just hold together when pinched.
  4. Press into the tart pan and freeze for 15 minutes until firm to the touch.
  5. Bake at 180°C (350°F) for 20 minutes until the edges are lightly golden.
  6. Heat 2 cups milk in a pan until small bubbles form at the edges.
  7. Whisk 4 yolks, 0.5 cup granulated sugar, and 0.25 cup cornstarch, then slowly stream in the hot milk.
  8. Return to heat and whisk constantly until it reaches the consistency of thick pudding.
  9. Stir in 2 tbsp butter and 1 tsp vanilla paste, then cover with plastic wrap directly on the surface.
  10. Spread chilled cream into the crust, top with 2.5 cups fruit, and brush with melted apricot preserves until glistening and sealed.