Creme Patissiere
Egg Yolk – 1 (save the white for the frangipane)
Sugar – 10g
Vanilla essence – 1/4tsp
Milk – 90ml
Cornflour – 8g
Put all ingrediets into a pan on low heat, and stirr continuously until thickened. Cool in the fridge with clingfilm in contact with the creme to prevent a film from forming.
Shortcrust Pastry
All the pastry ingredients should be refrigerated before mixing.
Flour – 120g
Lard (or vegetable shorteing) – 30g
Butter – 30g
Citrus juice (or water) – 25 or 30 ml
Put the flour, lard and butter into a small mixer. Without mixing, put this mixture into the freezer for at least 10 minutes. Then pulse untill it is the texture of breadcrums. Now add in the cold citrus juice a little at a time until the dough just comes together. It is better to add less juice rather than too much. Keep the pastry in the fridge wrapped in clingfilm until ready to use.
Frangipane
Butter – 110g
Icing sugar – 50g
Ground Almonds – 100g
Cornflour – 1tsp
Eggs – 1 whole + the white from the creme patissiere.
Creme patissiere – all from previous step
Mix all ingredients in a mixer. Mix in the creme patissiere.
Pre-heat oven to 180 C Fan.
Assembly & Decoration
Roll out the pastry to 2mm thickness. Put into a 20 x 30cm baking tin. Use a fork to prick small holes in the base of the pastry. Pour in the frangipane filling.
Bake this for 15 minutes; in the meantime prepare the fruit.
Fruit – 250g
Apricot conserve – 2 tbsp
Arrange the washed and cut fruit on top of the frangipane, and bake for another 15 minutes.
Melt the apricot conserve and brush onto the tart.