Rainbow Fruit Tart with Vanilla Pastry Cream

Method 7 steps

1. 01

   Pulse the flour, butter and powdered sugar to crumbs, add the egg and form a dough. Chill 30 minutes, roll out and line an 11-inch tart pan.

2. 02

   Blind bake at 375 F with pie weights for 15 minutes, remove the weights and bake 8 to 10 minutes more until golden. Cool.

3. 03

   Heat the milk with the vanilla bean and seeds until steaming. Whisk the yolks, sugar and cornstarch, then slowly whisk in the hot milk.

4. 04

   Return to the pan and whisk over medium heat until it boils and turns thick, about 2 minutes. Press plastic onto the surface and chill until cold.

5. 05

   Whisk the pastry cream smooth and spread it evenly in the shell.

6. 06

   Arrange overlapping rings from the outside in: strawberries, cantaloupe, pineapple and kiwi, then pile blueberries in the center.

7. 07

   Brush the fruit lightly with warm apricot jam and chill 30 minutes before slicing.

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