Ingredients
FOR THE SHORTCRUST PASTRY
00 FLOUR
250 gr
COLD BUTTER CUT INTO PIECES
125 gr
POWDERED SUGAR
100 gr
YOLKS
2
LEMON PEEL
q.b.
FOR THE CUSTARD
LATTE
500 ml
YOLKS
4
SUGAR
90 gr
00 FLOUR
80 gr
LEMON PEEL
q.b.
FOR DECORATION
KIWI
2
NECTARINE
1
STRAWBERRIES
5
RASPBERRIES
15
BLUEBERRIES
12
MORE
10
CURRANT SPRIGS
5
YOU ALSO NEED THEM
APRICOT JAM
3 tbsp
WATER
2 tbsp
How to prepare fruit tart
Step 1
Prepare the shortcrust pastry: first put the sifted flour and the butter in the bowl of a mixer
1
and blend until you obtain a sandy mixture.

Step 2
Then transfer the mixture onto a work surface, add the icing sugar and grate the zest of a lemon
2
.

Step 3
Now create a well in the center of the flour and break the eggs into it3. Incorporate them with a fork, then move on to working everything with your hands.

Step 4
Continue kneading until you obtain a soft dough that does not stick to your hands
4
, then wrap it in cling film and flatten it slightly with a rolling pin. Finally let it rest in the refrigerator for at least an hour.

Step 5
While the shortcrust pastry rests, dedicate yourself to the custard. Infuse the whole lemon peels in the milk
5
, being careful not to remove even the most bitter white part. Move the saucepan to the heat and bring to the boil over low heat.

Step 6
In a separate bowl, work the egg yolks with the sugar for a few minutes, then add the sifted flour and mix vigorously with a hand whisk or electric whisk. Lastly, pour in the boiling milk6, always continuing to mix.

Step 7
At this point, transfer the cream into a pan and let it thicken on the heat7, it will take about 5 minutes. Once ready, move it into a bowl, preferably glass, and cover with cling film to prevent a crust from forming. Let it cool to room temperature or, if it is very hot, put it in the refrigerator as soon as it has cooled.

Step 8
Once the resting time has passed, take the shortcrust pastry out of the refrigerator and place it between two sheets of baking paper. With the help of a rolling pin, roll out a round disc with a thickness of approximately 4-5 mm8.

Step 9
Invert the pastry directly into a buttered and floured 22cm diameter mould, gently peel off the baking paper and make sure the dough adheres well to the edges. If necessary, remove the excess, then prick the dough with the tines of a fork9. Bake at 180°C for about 20 minutes.

Step 10
When it is golden brown, take the pastry base out of the oven and let it cool. Mix the custard briefly to make it fluid again, then transfer it to a piping bag and use it to fill the shortcrust pastry base. Level the surface with the flat blade of a knife10, then place the tart in the refrigerator while you cut the fruit.

Step 11
After cutting the ends, peel the kiwis and cut them into thin slices11and then divide them in half, leaving only one whole to put in the center of the tart.

Step 12
Wash and cut the nectarine, without peeling it, into thin segments12.

Step 13
Do the same thing with the strawberries13, keeping a whole one aside in this case too.

Step 14
Finally, wash and dry the mixed berries, leaving them whole14.

Step 15
Take the tart and decorate it with fresh fruit: start arranging the half slices of kiwi, the strawberries and the peach segments along the entire circumference of the cake15.

Step 16
Continue adding blackberries, blueberries and raspberries16.

Step 17
Finally, finish with the sprigs of redcurrant and place the slice of kiwi and the whole strawberry left aside in the centre.17.

Step 18
Now pour the apricot jam into a saucepan, add two tablespoons of water and bring to the boil. Then filter it through a sieve18and let it cool.

Step 19
Gently brush the jam all over the fruit19, then put the tart in the refrigerator for at least 30 minutes.

Step 20
After the final rest, the fruit tart is ready: cut it into slices and serve20.

Advice
In addition to varying the fruit, you can customize the recipe by modifying the base, excellent for example wholemeal shortcrust pastry or, for a lighter version, egg-free pastry , or the filling: try it with mascarpone cream , milk cream or even milk cream. chocolate , to be combined with cocoa shortcrust pastry for an irresistible result.

Alternatively, you can prepare a soft fruit tart by making a soft tart base to enrich according to your tastes.

storage
The fruit tart can be kept in the refrigerator, in an airtight container or covered with cling film, for about 2 days . The shortcrust pastry can also be frozen raw and defrosted beforec