Fruit Tart recipe by Nazia Shaik

Ingredients

• Adjusted by :@Nazia_shaik786
• ½ cup (8 tablespoons) soft butter
• ½ cup sugar
• 1 teaspoon vanilla essence
• ½ teaspoon salt
• 1 ½ cups All-Purpose Flour
• 2 cups milk
• ½ cup sugar, divided
• pinch of salt
• 4 large egg yolks
• ¼ cup cornstarch/Maziena
• 2 tablespoons unsalted butter, cut into small cubes
• ⅓ cup apricot jam
• 1 teaspoon water
• 1. Beat together the butter, sugar, vanilla, and salt.
• Butter mixture
• 2. Add the flour into the butter mixture. The mixture will be crumbly.
• 3. Using your hands, press the crust into the bottom of a tart pan. Use a fork to prick the dough all over. Freeze for 30 minutes (or longer), covered. Just before baking, preheat the oven to 375°F.
• 4. Bake the crust for 20 to 22 minutes, until golden brown. Cool completely, then wrap with cling wrap and set aside
• 1. In a medium sauce pan, combine the milk, ¼ cup sugar, vanilla essence and salt. Cook over medium heat until mixture comes to a simmer.
• 2. In a medium bowl, whisk together egg yolks, cornstarch/Maziena and remaining ¼ cup of sugar.
• 4.strain and pour back into saucpan
• 5. Cook the mixture over medium high heat, whisking constantly until the mixture thickens, about two minutes.
• 6. Transfer the mixture to a an electric mixer fitted with a paddle attached, or a hand mixer. Add the butter and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
• 1. Melt the apricot jam with 1 teaspoon of water. Stir to combine.
• 2. Brush some of the glaze over the fruit.