Apricot glazed fruit flan

So as I mentioned in my last post I will be working my way from the beginning of my creations through to now. This was the one that started it all really. I made it for Christmas and a cousin told me it was so beautiful that I ought to take a photo of it. Once I did, I shared the photo on facebook and this caused a bit of reaction which only encouraged me further to cook more beautiful and delicious food. Because this was both...a lovely handmade shortcrust pie, a custard filling, fresh seasonal fruit on top, glazed with apricot jam. Yum! And not only that but a few people who have sampled a lot of my cooking said this was one of the nicest things I had ever made. Quite a big statement, but true, this really is the perfect summer pie.

Ingredients

Shortcrust pastry

200 g plain flour, sifted

120 g chilled unsalted butter, chopped

60 ml cold water

1/4 tsp salt

Pastry cream

115 g sugar

2 large eggs, lightly beaten

1 large egg yolk, lightly beaten

2 tbs cornflour

235 ml whole milk

120 ml whipping cream

2 tsp vanilla essence

Other

680 g white and yellow nectarine, kiwi fruit, blueberry, and strawberry

55 g apricot jelly/jam

1 tsp water

Method - shortcrust pastry

Sift the flour and salt into a large bowl and add the butter, using your fingertips rub he butter into the flour until the mixture resembles fine breadcrumbs. Make a well in the centre of the mixture and pour in 60 ml chilled water into the well. Mix with a flat-bladed knife to incorporate the water. When the mix starts to come together as a dough gently life onto a lightly floured work surface. Gently press the dough into a ball, kneading if necessary to ensure the dough comes together. Press into a flat, round disc, cover with cling wrap, and refrigerate for 30 min. Grease a flan tin (~23 cm) with butter and preheat the oven to 200C. Roll out the dough to the size of the tin, roll the dough over the rolling pin and use this to transfer the dough onto the tin. Press the dough into the flan tin to create an even surface all over. Line with baking paper and add baking beads or dried pulses such as chickpeas or lentils. Bake blind for 20 min, then remove from the oven. Brush the base of the tart with a lightly beaten egg. 

Method - pastry cream

Combine the sugar, eggs, egg yolk and cornflour in a medium bowl. Set aside. Place the milk and cream in a bowl over simmering water. Bring to a simmer and then remove from heat. Slowly whisk hot milk/cream into the sugar mixture. When smooth, return to the saucepan and cook over medium heat, whisking constantly, until the mixture begins to thicken. Bring this to the boil and cook for a minute whisking constantly. Remove from heat and stir in the vanilla. Place cling wrap over the surface to prevent a skin from forming, and chill for a minimum of 3 hours.

Method - assembly

Whisk the cooked pastry cream and fill the tart shell, smoothing the top with a spatula. Carefully arrange the fruit in a decorative pattern over the pastry cream. Warm the apricot jelly/jam in a small saucepan over low heat. Add the water and stir until smooth. Using a pastry brush, glaze the fruit. Then serve!