Makes a 11in (28cm) tart (serves 8–10)

Special equipment 11in (28cm) removeable-bottom fluted tart pan

Ingredients:
13⁄4 cup all-purpose flour, plus a little extra to dust
7 tbsp cold butter, cubed
2 tbsp confectioners’ sugar
1 egg
2 tbsp water

For the crème pâtissière
3 eggs
1⁄2 cup superfine sugar
1 tsp vanilla extract
1⁄4 cup all-purpose flour
13⁄4 cups milk

For the topping
14oz (400g) strawberries, hulled and quartered
8oz (225g) raspberries
225g (8oz) blueberries
6–8 tbsp red currant jelly
1 tbsp water

Method:
1 Preheat the oven to 400˚F (200˚C). Put the flour, butter, and confectioners’ sugar into a processer and pulse until the mixture resembles breadcrumbs. Add the egg and water and pulse again until it forms a smooth dough. Lightly dust a work surface with flour and knead the dough for a few minutes or until it forms a smooth ball. Roll it out and use to line the tart pan (see page 243). Chill while you make the crème pâtissière.

2 Put the eggs, sugar, vanilla extract, and flour into a mixing bowl and mix with a wooden spoon until smooth. Add 2 tablespoons of the milk and stir again. Heat the remaining milk until just below boiling, then pour into the mixing bowl and whisk until smooth. Return to the pan and gently heat, whisking until thick and nearly simmering, but don’t let it boil. Set aside to cool.

3 Bake the crust blind for 20 minutes, then remove the beans and paper (see right). Lower the oven temperature to 325˚F (160˚C) and return the tart crust to the oven for 10 minutes to dry out. Set aside to cool.

4 Pour the crème pâtissière into the tart crust and arrange the fruit in circles on top— strawberries on the outside, then a circle of raspberries, and the blueberries in the center.

5 Heat the red currant jelly and water together in a pan over gentle heat, whisking until smooth. Brush this glaze over the fruit, then place the tart in the fridge and serve chilled.

PREPARE AHEAD
The crust can be baked up to 2 days ahead. The crème pâtissière can be made up to 1 day ahead. The tart can be assembled up to 8 hours ahead. Not suitable for freezing.

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