🧂 Ingredients

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter
• ⅓ cup powdered sugar
• 1 egg yolk
• 2 tbsp ice water
• pinch of salt
• 2 cups milk
• ½ cup granulated sugar
• 4 egg yolks
• ¼ cup cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter
• 3 cups fresh fruit, sliced (e.g., strawberries, kiwi, blueberries, mango, raspberries, grapes)
• 2 tbsp apricot jam
• 1 tsp water

📖 Instructions

Serves: 8
Prep Time: 30 minutes (plus chilling)
Cook Time: 20–25 minutes
Chill Time: 1–2 hours
Level: Intermediate

🥧 Make the Tart Crust
In a food processor, pulse 1 ¼ cups flour, ⅓ cup sugar, and salt. Add ½ cupbutter (cubed) and pulse until crumbly.
Add 1 egg yolk and pulse again. Add water 1 tbsp at a time until dough just comes together.
Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
Roll out dough on a floured surface. Fit into a 9-inch tart pan, trim excess, and prick the bottom with a fork.
Chill again for 15 minutes.
Bake at 375°F (190°C) for 15–20 minutes, until lightly golden. Cool completely.

🔥 Make the Pastry Cream
In a saucepan, heat 2 cups milk until steaming.
In a bowl, whisk 4 egg yolks, ½ cup sugar, and ¼ cup cornstarch until smooth.
Slowly pour 2 cups warm milk into yolk mixture while whisking (tempering).
Return to saucepan. Cook over medium heat, whisking constantly, until thickened (about 3–5 minutes).
Remove from heat, stir in 1 tsp vanilla and 2 tbsp butter.
Press plastic wrap on surface and chill for 1 hour.

🍑 Assemble the Tart
Spoon chilled pastry cream into the cooled tart shell.
Smooth the surface and decorate with sliced fresh fruit in a circular pattern or artistic design.
For shine: Warm 2 tbsp apricot jam with 1 tsp water and brush gently over the fruit.

❄️ Chill & Serve
Refrigerate for 1–2 hours before serving. Slice and enjoy!

💡 Tips & Variations
Mini tarts: Use smaller tart pans for individual servings.
Flavor twist: Add citrus zest or almond extract to the pastry cream.
Gluten-free: Swap flour with a 1:1 gluten-free baking blend.