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1
For the tart shell, sift flour and icing sugar in a bowl until well combined.
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2
Tip in the butter cubes and rub in with your fingers until it resembles breadcrumbs.
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3
Work together with hands until pastry come together.
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4
Add a splash of cold water if pastry is too dry.
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5
Wrap in cling film and leave to rest in the fridge for at least 10mins.
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6
Preheat oven to 180C.
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7
Remove pastry from fridge and roll it out on a well-floured surface to a thickness of about 5mm.
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8
Carefully line the pastry over a 9-inch tart tin.
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9
Press the pastry into the tin and prick the base with a fork.
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10
Bake for about 15mins or until cooked and crisp all the way through.
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11
Cool on the wire rack for about 10mins then remove from tin and set aside.
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12
For the custard, heat milk in a large pan until just boiling.
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13
Whisk together the egg yolks, flour and sugar in a bowl.
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14
Slowly pour mixture into the pan and stir constantly over medium heat.
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15
Remove from heat after 10secs and continue stirring until it thickens.
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16
Sprinkle over a little icing sugar and place a cling film directly above the surface of the custard immediately to prevent skin formation.
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17
While waiting for the custard to cool, slice all your fruits.
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18
Pass apricot jam through a sieve then stir with water.
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19
Pour custard into the tart shell.
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20
Assemble cut fruits nicely on the custard and glaze the fruits by brushing them lightly with the jam.
