Summer Fruit Tart - cooking recipe

Ingredients

1/2 cup all-purpose flour + 2 tbsp
2 tbsp powdered sugar
1/2 cup butter, cold, chopped
3 None egg yolks
1/4 cup granulated sugar
1 cup milk
1 tsp vanilla extract
1/2 lb strawberries, halved
1/2 lb blueberries
2 None kiwis, peeled, halved, sliced
1/4 cup apricot jam, warmed, to glaze

Preparation

Sift together 1/2 cup flour and powdered sugar into a large bowl. Cut in butter until mixture resembles breadcrumbs. Add 1/4 cup ice water and mix until moistened evenly. Gather dough together into a ball then roll out and use to line a 14x4 inch fluted tart pan. Trim excess. Chill for 30 mins.
Preheat oven to 350\u00b0F. Line tart shell with parchment paper and fill with pie weights. Bake for 15 mins. Remove weights and paper and bake for another 15 mins, or until base is golden brown. Set aside to cool.
Meanwhile, to make the custard, whisk egg yolks and granulated sugar until light and creamy. Whisk in remaining flour. Scald milk then, whisking constantly, pour into egg mixture. Return mixture to a clean saucepan and whisk over low heat for 4 mins, or until very thick.
Transfer custard to a bowl and add vanilla. Set aside to cool, stirring occasionally. Cover surface directly with plastic wrap. Chill for 1 hour 30 mins, or until cold. Transfer to cooled tart shell and arrange fruit over top. Brush fruit with jam, to glaze.