Fruit Tart

Custard in a shortbread crust, with a fruit arrangement on top.

1. Prep pastry cream and blind-baked tart crust.
2. Fill crust with cream and arrange fruit.
3. Brush with melted apricot (clear and mild) jam thinned with water/brandy for sheen.

{% include stub.html title=“Pâte Sucrée (Sweet Tart Dough)” %} {% include stub.html title=“Crème Pâtissière (Pastry Cream)” %}