Classic Fruit Tart - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
2 tbsp granulated sugar
1/2 cup cold butter, chopped
1 None egg yolk
1 tbsp lemon juice
None None Filling
2 cups milk
1/2 tsp vanilla bean paste
4 None egg yolks
1/2 cup granulated sugar
2 tbsp cornstarch
1 tbsp all-purpose flour
None None seasonal fruit, to decorate

Preparation

Preheat oven to 400\u00b0F. Lightly grease a 9 inch loose-bottom tart pan.
Sift flour into a large bowl. Add sugar. Cut in butter until mixture resembles breadcrumbs. Add 1/4 cup water, egg yolk and lemon juice. Mix until smooth then knead lightly. Wrap in plastic wrap and chill for 30 mins.
Roll dough out until 1/8 inch thick and use to line pan. Trim edges. Chill for 10 mins. Reduce heat to 350\u00b0F. Line tart shell with parchment paper and pie weights. Blind bake for 10-15 mins. Remove paper and weights and bake for another 10-15 mins, until golden brown.
Meanwhile, for the filling, bring milk and vanilla bean paste to a boil. Whisk together egg yolks and sugar until thick and pale. Add cornstarch and flour then whisk in milk mixture. Return to saucepan and cook over medium heat, stirring constantly, until custard boils and thickens. Simmer, stirring, for 2 mins. Cover with plastic wrap and let cool to room temperature. Transfer to tart shell and arrange fruit over top. Chill until ready to serve.