A delicious desert for the up coming summer, if you can wait that long

Ingredients​

For the Tart Shell:

• 1 1/4 cups plain flour
• 1/2 cup 125g unsalted butter, cold, cut into small pieces
• 3 tablespoons ice water
• 1/2 teaspoon  lemon Zest

For the Custard:

• 3/4 cup white sugar
• 1/2 cup plain flour
• Pick of salt
• 2 cups whole milk
• 2 large egg yolks
• 2 tablespoons unsalted butter, cut into small pieces
• 1 1/2 teaspoons vanilla extract

For the Fruit Topping:

• 3 to 4 cups fresh fruit (such as all berries, sliced mangoes or peaches)

For Glazing:

• 1/4 cup apricot preserve

Method

Making the pastry: By Blender

1. Process the flour and butter in a food processor until coarse crumbs form.

2. With the motor running, add the water and lemon zest through the feed tube and process until the dough leaves the sides of the bowl.

3.Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.

Make the Pastry (by Hand)​

1. Place the flour and butter into a medium bowl.

2. Cut the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.

3. Add the water and lemon zest. Stir until the dough holds together.

4.Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.

Bake the Crust​

1. Press the prepared tart dough evenly into the bottom and up the sides of a 9- or 10-inch tart pan with a removable bottom. Freeze for 20 to 30 minutes until very firm.
2. Preheat the oven to 425 F. Using a fork, prick the bottom of the tart shell at 1-inch intervals.
   

3. Line the pastry snugly with foil.





4. Bake 12 to 15 minutes until crust is set and just beginning to brown.

5.Remove the foil and bake until the crust is golden brown, 10 to 12 additional minutes. Set the crust on a wire rack and cool completely.

Make the Custard​

1. In a medium saucepan, mix the sugar, flour, and salt. Whisk in the milk until the mixture has a smooth texture. Make sure the whisk reaches the corners of the pan.

2. Bring to a gentle boil over medium heat and, whisking constantly, boil for 4 to 5 minutes until the mixture thickens. Remove the pan from the heat.

3. In a small bowl, whisk the egg yolks.

4. Gradually whisk in about 1 cup of the hot milk mixture.

5. Pour the egg yolk mixture into the saucepan and, whisking constantly, simmer for 2 to 3 minutes until slightly thicker. Remove the pan from the heat.

6. Add the butter and vanilla and stir until the butter is melted.


7. Strain the custard through a fine sieve set over a medium bowl.

8. Place plastic wrap directly on the surface of the custard to keep a skin from forming. Refrigerate until cool, about 1 hour.

Assemble the Tart​

1. Gather the shell, custard, fruit, and preserve.
2. In a small saucepan over medium heat, warm the preserve until slightly thinner in consistency, about 5 minutes.
3. Stir the chilled custard and spread it into the prepared crust.
4. Top with the fresh fruit of your choice.
5. Brush the fruit with the preserve. Serve the tart right away or refrigerate, covered, for up to 24 hours. Enjoy.

The fruit topping choices are endless. Pick the freshest fruit available, as it will be at its peak of quality and also will be lower in price. Add other ingredients to make the tart your own. Here are a few of our favorite combinations:

• Chocolate-Berry: Cover the tart with raspberries, blackberries, and strawberries and top with a drizzle of milk chocolate or dark chocolate.
• Coconut-Lemon: Add the zest of a lemon to the custard right when you add the milk, but skip the vanilla extract. Decorate the tart with toasted coconut flakes
• Pineapple-Mint: Add 1 can of drained and diced pineapple rings into the custard before chilling. Decorate with additional pineapple rings and sprigs of fresh mint for a pop of color.