4C or 16.60 oz (470 gr)Fresh fruit, seasonal (strawberries, blueberries, raspberries, peaches, mango, kiwi, etc.)
1/4Cpeach or apricot jam
Instructions
For the base of the cake:
Put the butter, sugar and salt in a large bowl and beat with an electric mixer or hand whisk for 2-3 minutes until smooth and creamy.
Add the egg yolk with the vanilla extract and beat for 1 more minute until well blended. Add in the flour in 2 separate additions, beating after each addition with a rubber spatula until a smooth and homogeneous dough is formed.
Wrap the dough in kitchen plastic wrap and refrigerate for at least 1 hour and 30 minutes. The dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw in the refrigerator overnight before using.
Grease a round pie pan of approximately 9.80 inches (25 cm) wide, preferably with a removable bottom, with some butter. Once refrigerated, place the dough in the center of the pan and carefully flatten it with your hands so that it covers the entire base and sides of the pan. You can use the bottom of a glass to press the dough to even it all out. With a knife, trim any edges that overlap the edge of the pan and use the scraps to cover any areas of the base that look thinner. Cover the pan with plastic wrap and refrigerate for 30 minutes while preheating the oven.
Preheat the oven to 356º F (180° C). If desired, place the pan on a baking sheet for easier handling. Bake the tart base for approximately 25 minutes until lightly golden brown.
Once ready, take the tart base out of the oven and let it cool down completely before filling.
For the filling and finishing:
Thoroughly wash the fruits and peel as needed. Cut the strawberries, kiwis and mango into thin slices.
Place the tart base on a serving plate. With a hand whisk, whip the cold pastry cream for 1 minute until smooth, then pour it over the tart base, spreading it evenly with a spoon. Arrange the fruit on top of the pastry cream as desired, trying to place it how you like.
Separately, place the apricot jam in a small microwave-safe bowl and heat for 30 seconds to make it more liquid. Varnish the fruit with the jam using a kitchen brush and it is ready.
It is important to keep the tart refrigerated until it is consumed and avoid fruits that release a lot of water such as watermelon.