Vanilla Custard Fruit Tart

Instructions

1. Preheat the oven to 425 F.

2. To make the pastry, combine flour and butter until coarse crumbs form, either by hand or using a food processor.

3. Add water and lemon zest, then process or stir until the dough just comes together.

4. Form the dough into a flattened ball, wrap, and refrigerate for 30 minutes, or until firm enough to roll.

5. Press the dough evenly into a 9- or 10-inch tart pan with a removable bottom, then freeze for 20 to 30 minutes.

6. Prick the bottom of the tart shell with a fork at 1-inch intervals.

7. Line the pastry snugly with foil, then bake for 12 to 15 minutes until set and lightly browned.

8. Remove the foil and continue baking for 10 to 12 minutes more, until golden brown.

9. Cool the baked crust completely on a wire rack.

10. For the custard, whisk together sugar, flour, salt, and milk in a saucepan until smooth.

11. Bring the mixture to a gentle boil over medium heat, whisking constantly for 4 to 5 minutes, until it thickens.

12. In a small bowl, whisk egg yolks; then gradually whisk about 1 cup of the hot milk mixture into the yolks.

13. Pour the egg yolk mixture back into the saucepan, and simmer, whisking constantly for 2 to 3 minutes, until slightly thicker.

14. Remove from heat, then stir in butter and vanilla until melted.

15. Strain the custard through a fine sieve into a bowl.

16. Place plastic wrap directly on the custard surface to prevent a skin, then refrigerate for about 1 hour until cool.

17. Warm preserve in a small saucepan over medium heat for about 5 minutes until thinner.

18. Stir the chilled custard and spread it into the prepared crust.

19. Arrange fresh fruit of choice on top of the custard.

20. Brush the fruit with the warmed preserve.

21. Serve immediately or refrigerate for up to 24 hours.