This classic tart can be found in French patisseries around the world. Prepare your tart shell and pastry cream ahead of time and you can assemble this tart in minutes.

Ingredients: (Serves 6)

• 1 recipe basic sweet crust
• 1 large egg, lightly beaten
• 1 recipe basic pastry cream
• 680 g (1½ lb) assorted fresh fruits, such as thinly sliced pears, plums, peaches, kiwis, berries and grapes
• 55 g/2 oz apricot jelly or strained apricot jam
• 1 tsp water

Method:

Preheat the oven to 200°C/400°F/Gas mark 6. Roll out the pastry and line a 23-cm /9-inch tart tin. Prick the surface with a fork and chill for 10 minutes in the freezer. Bake blind for 20 minutes. Remove from the oven and brush the base of the tart with lightly beaten egg.

Return to the oven for 10 to 15 minutes, until the edges are brown and the base of the crust is golden. Transfer to a wire rack and cool to room temperature. Assemble the tart as close to serving time as possible.

Whisk the cooled pastry cream and fill the tart shell, smoothing the top with a spatula. Carefully arrange the fruit in a decorative pattern over the pastry cream.

Warm the apricot jelly in a small saucepan over low heat. Add the water and stir until smooth. Using a pastry brush, glaze the fruit.