Tart of Many Fruits
|For the cr�me patisserie|
|Milk||1 Pint (568 Milliliter)|
|Caster sugar||3 Ounce (75 Grams)|
|Plain flour||60 Milliliter (4 Level Tablespoon)|
|Cornflour||75 Milliliter (5 Level Tablespoon)|
|Double cream||10 Fluid Ounce (1 Carton / 284 Milliliter)|
|For the pastry|
|Plain flour||6 Ounce (175 Grams)|
|Butter||4 Ounce, chilled (125 Grams)|
|Egg||1 , beaten|
|For the filling and glaze|
|Seasonal fruits||2 (Prepared As Necessary)|
|Apricot conserve||135 Milliliter (9 Tablespoon)|
|Orange flavored liqueur||45 Milliliter (3 Tablespoon)|
|Orange flower water||15 Milliliter (1 Tablespoon)|
1. Preheat the oven at 190°C (375°F) mark 5.
2. In a heavy-based saucepan heat gently together the milk and vanilla pod and until just boiling.
3. Remove from the heat and leave to infuse for 30 minutes.
To make the pastry case:
4. On to a clean surface sift the flour and salt together.
5. Make a well in the centre and add the sugar, butter and egg.
6. Using the fingertips of one hand, pinch and work the sugar, butter and egg together until well blended.
7. Gradually work in all the flour, adding a little water if necessary to bind together.
8. Knead lightly until the dough is smooth, then wrap in cling film and leave to rest in the refrigerator for about 1 hour.
To make the creme patissiere :
9. Check for the milk if it has infused for at least 30 minutes.
10. Cream the eggs and sugar together until very pale and thick.
11. Into a bowl, sift the flour and cornflour then gradually add a little of the milk to make a smooth paste.
12. Gradually beat the flour mixture into the egg mixture.
13. Remove the vanilla pod from the milk and reheat until just boiling.
14. Pour on to the egg mixture, in a steady stream, stirring all the time.
15. Into the saucepan strain the mixture back and reheat gently, stirring all the time, until the custard coats the back of a spoon.
16. Into a clean bowl, pour the custard cover the top with a piece of damp greaseproof paper and leave to cool.
To make the pastry :
17. On a lightly floured surface roll out the pastry and use to line a greased 28 cm (11 inch) fluted, round, loose-based flan tin.
18. Cover and chill in the refrigerator for at least 30 minutes.
19. Bake the pastry case blind in the preheated oven for 15-20 minutes.
20. Remove the baking beans and greaseproof paper and cook for a further 10 minutes until the base is cooked through.
21. Cool it on a wire rack.
22. Then remove the pastry case from the tin and place on a large flat serving plate or platter, tightly whip the cream and fold into the creme patissiere.
23. Fill the pastry case with the mixture and arrange the fruit on top, allowing some of it to tumble over the edge.
To make the glaze:
24. Gently heat the apricot conserve with the liqueur and orange flower water without letting it to boil.
25. Brush the tart generously with the glaze.
26. Serve on a large platter surrounded by fresh flowers, leaves and fruits.