Fruit Tart Draft

How I make it

Crust

1. Mix all the crust ingredients and knead quickly into a smooth dough. Chill for about 1 hour.

2. Preheat the oven to 350°F (180°C).

3. Roll the dough into a 12-inch (30 cm) round and line the bottom and sides of a 10-inch (26 cm) pie pan.

4. Prick the dough in several places and press aluminum foil over it.

5. Bake for 10 minutes, remove the foil and bake 5-7 minutes more, until golden. Let cool completely.

Pastry cream

1. Mix the flour with the yolks, sugar and vanilla until smooth.

2. Gradually whisk in the milk, then strain the mixture through a fine sieve into a small pot.

3. Cook over medium heat, stirring constantly, until very thick. Remove from the heat and let cool completely.

Assembly

1. Fill the crust with the cooled cream and arrange the fruit on top.

2. Stir the jam well with the hot water and brush it over the fruit.

What I've learned

• This makes one large 10-inch (25-26 cm) tart or 6 individual tartlets about 4 inches (10 cm) across.
• I soak the banana slices in a little lemon juice so they don't turn dark.
• Any other mix of fruit works too.