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Makes one 23 cm (9 in) tart
For the crust
200g of plain flour
80g of icing sugar
1.5 tsp of kosher salt
170g of unsalted butter, melted and cooled slightly
Vanilla pastry cream, cooled
225g of assorted fresh red fruits (raspberries, strawberries, currants, boysenberries), halved or sliced according to shape & size or any assortment of roasted fruits
Make the crust: Preheat the oven to 180°C.
In a medium bowl, combine the flour, icing sugar and salt. Using your fingers, incorporate the melted butter until you have a crumbly dough, with a texture like Play-Doh. Resist the urge to knead the dough, as you don’t want to develop any gluten (that’s how the crust shrinks on you).
Press the dough into a 23cm tart tin with a removable base, or a 23cm springform tin. Use the tines of a fork or the tip of a knife to lightly prick the top all over (to allow steam to escape as it bakes).
Bake until the bottom of the crust is golden brown, and the edges are the colour of a nicely golden shortbread cookie, 18-20 minutes. (This tart does not get baked again, so this is your chance to fully bake through.) Remove from the oven and let cool completely.
Assemble the tart. Once the tart shell has cooled, whisk the vanilla pastry cream until it’s totally smooth. (It will look firm, lumpy and like cottage cheese until it smooths out and comes together, looking like the gorgeous smooth pudding it once was.) Spread this into the tart shell.
Top with fruit of your choosing; for the simplest version, use lovely uncooked berries, preferably all from the same colour family. Strawberries thinly sliced crossways to expose their circular core, raspberries either left whole or cut in half, redcurrants if you can find them.
Refrigerate for 1 hour or so to set and chill before slicing.