INGREDIENTS | SERVES 6/8

FOR THE SHORTCRUST PASTRY
300g of plain flour
1 whole egg
2 egg yolks
180g of butter
150g of sugar
Grated rind of one lemon
1 pinch of salt
1 tspn. of vanilla essence

FOR THE CONFECTIONER'S CUSTARD
500ml of milk
3 egg yolks
1 whole egg
125g of sugar
50g of flour
½ tspn. of vanilla essence
Rind of half a lemon
Seasonal fruit
Gelatin for desserts (to taste)

PREPARATION
TO MAKE THE BASE
Cream the softened butter and sugar together. Add the eggs, salt, lemon rind and flour and knead together briefly.
Place this pastry mixture in the refrigerator for about 30 minutes. Butter the dish and dust it with flour. Roll out the pastry and use it to line the bottom and sides of the dish. Prick the pastry with a fork and bake in the oven.
Once cooked, remove the pastry case from the oven and allow it to cool before filling it.

TO MAKE THE CONFECTIONER'S CUSTARD
Bring the milk with the lemon rind to the boil.
Mix the sugar, flour, eggs and vanilla essence together in a bowl.
Slowly add the milk to the mixture. Bring back to boil and then switch off immediately.
Remove from the heat and allow to cool, stirring from time to time. Slice the fruit. When the confectioner’s custard has cooled, spread it over the bottom of the tart, decorate with the fruit and glaze with the gelatin for desserts.

Select “DESSERT” from the “RECIPES” menu then the “FRUIT TART” recipe and confirm.

TIPS AND VARIATIONS
• If you like, you can add a layer of sponge cake between the confectioner’s custard and the fresh fruit.
• For a jam tart, before cooking spread the jam of your choice (strawberry, apricot, fig, peach) over the pastry base and decorate with the remaining pastry.