Cream the butter and sugar with the paddle attachment on a stand mixer for 2 minutes. Add the flour, salt, and egg yolk. Beat for 2 more minutes.
Shape the pastry dough into a 6″ disk and wrap in plastic wrap. Chill in the fridge for at least 20 minutes.
Lightly butter a 10” tart pan. Add the chilled dough into the center and press it into the pan with your fingers to be about ¼” thick and ⅛” about the tart pan rim. Use the heel of your hands for an evenly pressed bottom. Trim tops.
Place in the freezer for 20 more minutes.
Bake at 350F for 24-26 minutes, or until lightly golden brown.
Heat the whole milk in a saucepan over medium high heat until just boiling.
In the meantime, whisk the sugar, flour, egg, and egg yolks in a large bowl until creamy, about 2 minutes. Continuously whisking, add in ¼ cup of the hot milk to temper the eggs.
Pour the tempered egg mixture into the saucepan with the hot milk.
Whisk consistently over medium high heat until thickened, about 2 minutes. Add in the butter and stir for another minute. Remove from heat. Stir in the vanilla extract. Transfer mixture to a shallow bowl, then cover surface with plastic wrap, pressing down on surface directly.
Chill until cold in the fridge or freezer.
Remove tart crust from the pan.
Whisk the chilled vanilla pastry cream and add into the tart crust. Use a spatula to spread out an even surface. Add a variety of sliced fruits on top.
Heat up the jam in a small saucepan over medium heat for 2 minutes.
Gently dab or brush the fruits with the warmed jam.
Chill until ready to serve. Enjoy!
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