Recipe: Summer fruit tart
Combine flour and salt in a large ball. Cut in butter with pastry blender or two knives - the mixture should resemble coarse crumbs. Add whisked egg and vinegar. Form dough, shape into ball, wrap in cling film. Refrigerate for at least an hour.Roll the dough into a circle and set it on a pie plate. Bake the crust (with baking beans) for about 25 minutes at 180C.
Set aside and let cool.
1 cup of flour
125 g of butter
1 egg, whisked
1 tbsp. of white wine vinegar
a pinch of salt
5 egg yolks a cup of fine sugar 1 1/2 cup of milk 2 tbsp. of corn starch
Using electric mixer, combine yolks and sugar until light and fluffy. And corn starch and combine. Heat the milk with a vanilla pod. As soon as it starts to boil, pour the milk onto the egg mixture, whisking continuouslyTransfer to a skillet and cook over low heat until the cream thickens. Set aside and let cool.
Place the cream over the crust. Top with seasonal fruit: red and black currants, gooseberries and blueberries.