Summer Fruit Tart

This is an ultimate crowd pleaser. I have already baked many variations of this and every single time delivered great results. The pastry recipe is from Michel Roux so thank him this great pastry:)

Summer Fruit Tart With Creme Patissiere

For the Pate sucree (sweet shortcrust pastry)
125g plain flour 

50g butter, cubed and slightly softened

50g icing sugar, sifted

pinch of salt

1egg, at room temperature

For the creme patissiere

250ml full fat milk

25g cornflower

2vanilla pods

30g sugar

3egg yolks

30g sugar

25g butter

For the topping
150g strawberry
150g blueberry
150g blackberry

For the pastry:Put the flour in a mound on a work surface and make a well. Put in the butter, icing sugar and salt, and mix these ingredients together with you fingertips.Gradually draw the flour into the centre and mix with your fingertips until the dough becomes slightly grainy.

Again make a well and add the egg. Work it into the flour mixture, using your fingertips, until the dough begins to hold together.

When the dough is well amalgamated, knead it a few times with the palm of your hand until smooth. Roll the dough into a ball, wrap it in cling film, and rest in the fridge for 1-2 hours before using.

When the dough is rested and ready to use, unwrap and roll out on a lightly floured clean surface to a 2-3 mm thickness, and use to line a lightly greased 23 cm diameter tart tin. Chill for at least 20 minutes.

Preheat the oven to 180 C. Prick the pastry base lightly. Bake the pastry case blind for 20 minutes. Remove the beans and paper and cook the case for another 15 minutes on 170 C. Leave to cool completely then remove the case from the tin.

For the creme patissiere: In a heavy saucepan over low heat bring the milk, cornflower, the seeds and pods of vanilla and 30g sugar to the boil while whisking.

Meanwhile whisk the egg yolks with 30g sugar in a bowl. Continue whisking and slowly pour in the hot milk. Transfer back to the pan and whisk until just to the boil, then remove from heat.

Immediately place the whole saucepan into a bowl of iced water and remove the vanilla pods. Wile it chills, cut the butter at room temperature into pieces. Once the sauce has cooled, add the  butter pieces and briskly whisk them into the sauce until it is smooth and glossy. 

When the cream is room temperature fill the pastry case then arrange the cleaned and halved/quartered fruits on top. Put it to the fridge for 1hour, so the creme patissiere can cool down to the right temperature.

Hints and tips:

As I mentioned in other recipes as well, don't limit yourself to the topping mentioned above, I also did the same recipe, just  with rhubarb-raspberry-strawberry topping. You can use fresh rhubarb or the tinned one. If you use fresh rhubarb just boil the 2-3cm long rhubarb pieces in sugary water for 5-8 minutes and then strain the water from it. After that it is ready to use on top of the creme patissiere.