Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, very cold and cut into cubes
  • 1 large egg yolk
  • 2-4 tablespoons (30-60ml) ice water
  • 2 cups (475ml) whole milk
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 6 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (30g) unsalted butter
  • Approximately 3 cups (700-800g) of assorted fresh summer fruits (strawberries, raspberries, blueberries, peaches, nectarines, blackberries, etc.)
  • 1/4 cup (60ml) apricot jam
  • 1 tablespoon water

Instructions:

  1. Combine flour, sugar, and salt in a food processor (or bowl). Pulse/whisk to combine. Add cold butter and pulse/rub in until the mixture resembles coarse crumbs. Add egg yolk and pulse/mix briefly. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic, and chill for at least 1 hour.
  2. Roll out the chilled pastry on a lightly floured surface. Carefully transfer to the tart pan and press into the bottom and sides. Trim excess. Prick the bottom with a fork (docking). Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 20 minutes. Remove the weights and parchment paper; bake for another 10-15 minutes, or until golden brown. Let cool completely.
  3. Heat milk and vanilla bean (seeds and pod) in a saucepan over medium heat. Bring to a simmer. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth. Temper the egg yolk mixture by slowly whisking in a little of the hot milk. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens and comes to a boil. Remove from heat and whisk in the butter. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill for at least 30 minutes.
  4. Spoon or pipe the chilled pastry cream into the cooled tart shell. Arrange the prepared fruit decoratively on top of the pastry cream. Aim for a jewel-box effect.
  5. Heat apricot jam and water in a small saucepan over low heat until melted and smooth. Brush the glaze over the fruit to give it a shine and prevent it from drying out.
  6. Chill the assembled tart for at least 30 minutes before serving.