-SWEET PASTRY-
125 g Butter; at room temperature
50 g Caster sugar
1 Egg; beaten
1 dr Vanilla essence; up to 2
200 g Plain flour; sifted
1 pn Salt
-PASTRY CREAM-
300 ml Milk
1 Vanilla pod; split
-lengthways
3 Egg yolks
50 g Caster sugar
20 g Plain flour
20 g Cornflour
10 ml Alcohol
-FRUIT TO DECORATE-
1 lg Orange; segmented
1 Kiwi; peeled and sliced
1 Fig; sliced
1 Plum; stoned and sliced
1/2 Banana; sliced
1 bn Redcurrants
1 Sprig mint
-GLAZE-
3 tb Sieved apricot jam
1 tb Water
Pastry: Cream the butter and sugar until pale and light. Add the egg and
vanilla essence in 2 or 3 stages, making sure that it is thoroughly mixed
in before each addition. Lightly mix in the flour and salt then draw
together to a rough ball. Wrap in cling film, flatten and chill for a
minimum of 20 minutes.
Meanwhile, butter an 18-20cm fluted or plain loose-bottomed flan tin and
preheat the oven to 180C/350F/gas 4. Roll out the pastry, line the prepared
tin and chill for a further 30 minutes. Bake blind for approximately 10
minutes until firm. Remove the paper and filling. Return the pastry case to
the oven and bake for a further 5-10 minutes.
Pastry cream: Bring the milk and vanilla pod slowly to the boil. In a bowl
whisk the yolks together until pale. Mix in the flours.
Pour on the scalding milk and mix thoroughly. Return to a clean pan and
whisk to the boil. Simmer for 1-2 minutes. Pour into a bowl, cover with
cling film and cool.
Pipe or spoon the pastry cream into the pastry case and arrange the fruits
on top.
Heat the jam and water and brush over the fruit. The recipe for pastry is
enough to line 2 tins. Use half, wrap and freeze the remainder to use
another time.
Yields
6 servings