Ingredients

For the Tart Shell:

1 ½ cups all-purpose flour

½ cup powdered sugar

¼ tsp salt

½ cup cold unsalted butter, cubed

1 large egg yolk

For the Pastry Cream:

2 cups whole milk

½ cup granulated sugar

4 large egg yolks

¼ cup cornstarch

1 tsp vanilla extract

2 tbsp unsalted butter

For the Topping:

Assorted fresh fruits (strawberries, kiwi, blueberries, raspberries)

¼ cup apricot jam (for glaze)

1 tbsp water (for glaze)

Instructions

Making the Tart Shell:

1. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

2. Add cold butter and pulse until the mixture resembles coarse crumbs.

3. Add the egg yolk and pulse until dough starts to clump together.

4. Press the dough into a tart pan evenly, covering the bottom and sides. Chill for 30 minutes.

5. Preheat oven to 375°F (190°C). Bake the tart shell for 15-20 minutes until golden. Let cool.

Preparing the Pastry Cream:

1. In a saucepan, heat milk over medium heat until simmering.

2. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.

3. Slowly pour the hot milk into the egg mixture while whisking constantly.

4. Return the mixture to the saucepan and cook over medium heat, stirring until thickened.

5. Remove from heat, stir in vanilla and butter. Cover with plastic wrap (touching the surface) and chill.

Assembling the Tart:

1. Spread the cooled pastry cream evenly into the baked tart shell.

2. Arrange fresh fruits on top in a decorative pattern.

3. Heat apricot jam with water and brush over the fruits for a shiny glaze.

4. Chill for at least 1 hour before serving.

Enjoy your delicious and vibrant Classic Fruit Tart!