Ingredients:

  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1-2 tablespoons (15-30ml) cold water
  • 2 cups (470ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 3 tablespoons (24g) cornstarch
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup (150g) strawberries, hulled and sliced
  • 1 cup (150g) blueberries
  • 1 kiwi, peeled and sliced
  • 1/2 cup (85g) raspberries
  • Other seasonal fruits
  • 1/4 cup (60ml) fruit jam
  • 1 teaspoon lemon juice

Instructions:

  1. Mix flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and mix. Add cold water gradually until dough comes together. Form into a disk, wrap in plastic, and chill for 20-30 minutes.
  2. Roll out chilled dough on a floured surface to fit your 9-inch tart pan. Transfer to pan, trim excess, and prick the bottom with a fork. Line with parchment paper and fill with pie weights. Bake at 375°F (190°C) for about 15 minutes, then remove weights and parchment and bake another 10-15 minutes until golden.
  3. Heat milk in a saucepan until just boiling. Whisk sugar, egg yolks, and cornstarch in a bowl. Gradually pour hot milk into the eggs, whisking constantly. Return mixture to the pan and cook over medium heat until thickened. Remove from heat, whisk in butter and vanilla. Transfer to a bowl, cover with plastic directly on surface, and chill.
  4. Spread the chilled pastry cream evenly into the cooled tart crust. Arrange fresh fruit creatively on top, filling gaps with smaller berries.
  5. Warm fruit jam with lemon juice until liquid. Brush over the fruit to create shine and enhance flavor. Refrigerate for at least 1 hour before serving, then slice and enjoy.