Glazed Fruit Tart Recipe – Australian Special

In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and pulse a few more times until combined. Gradually add ice water, one tablespoon at a time, until the dough comes together.

Turn the dough out onto a lightly floured surface, knead briefly, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the bottom and sides. Trim any excess.

Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights. Bake for an additional 5-10 minutes, or until the crust is golden brown. Cool completely.

In a medium saucepan, heat the milk over medium heat until it just begins to simmer.

In a bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale.

Gradually add about 1/2 cup of the hot milk to the egg mixture, whisking constantly to temper the eggs.

Pour the egg mixture back into the saucepan with the remaining milk, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil.

Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Refrigerate until ready to use.

Once the tart shell has cooled, spread the pastry cream evenly over the bottom.

Arrange the fresh fruit on top of the pastry cream in a decorative pattern.

In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Strain if necessary to remove any solids.

Brush the warm glaze over the fruit to give it a shiny finish.