Classic Fruit Tart

An ideal ending for a summer party

My rustic looking case,
I didn't pack the baking beans in
enough and the sides collapsed a little 

Sweet Pastry Case

8oz plain flour
1 1/2 oz ground almonds
3 oz icing sugar
6oz butter or margarine, make sure its at room temperature
1 medium egg yolk

Sieve the dry ingredients into a bowl. Rub in the butter or margarine. Stir in the egg yolk, knead lightly to form a soft dough. Wrap in cling film and chill for half an hour.

Alternatively, put all the ingredients into a food processor and whizz for a few seconds until you get a soft dough, knead lightly and chill for half an hour.

Once chilled, roll out and fill a 9" loose bottomed flan tin, the pastry is very delicate and you may need to patch up, but try not to let the pastry get too thick. You can either trim now or after baking. Lightly prick the base of the tart with a fork, then line with baking parchment and fill with baking beans, ensure the beans are pressed right to the edges to stop the sides of your pastry from collapsing. Put the oven on to warm up to 200C/400F.GM6 and then place the prepared tin in the freezer for about 25 minutes. When the oven is at temperature bake the pastry case for 15-20 minutes, remove from the oven and take away the beans and paper, turn the oven down to GM5/375F/190C and bake for around another 15 minutes but only until the case looks crisp and golden.

Crème Pâtissière

• 425ml milk - I used semi-skimmed 
• 1 vanilla pod, I only had vanilla essence but it gave a twang so a pod would be the best thing
• 2 egg yolks
• 60g caster sugar
• 40g plain flour
• 100ml whipped cream, I used Elmlea double light

Pour the milk into a heavy bottomed sauce pan. Slit the vanilla pod down its length and add to the pan. Bring this to a slight boil over a low heat. Turn the heat off and let the vanilla pod infuse for 10-15 minutes.

In a separate bowl whisk together the egg yolks and sugar until smooth. Add the sieved flour and mix well ensuring no lumps form. Remove the vanilla pod from the milk and scrape the seeds into the liquid. Discard the pod. Pour the milk into the egg mixture and whisk, return to the pan and heat very gently until the custard thickens. Remove from the heat. Pour the mixture into a clean bowl, cover with cling film and leave to cool.

When the mixture has cooled and thickened mix in the whipped cream until it is full incorporated and use the mix to fill the tart case. Decorate with the fruit of your choice, I used grapes, blueberries and strawberries as that is what I had, but raspberries, kiwis, mandarins anything like that would work. Sprinkle with icing sugar and serve at room temperature to enjoy the fruits at their best. Ideally eat on the day of baking to ensure your pastry remains crisp.