Serves 8
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Few can resist a classic fruit tart constructed of crumbly, buttery base and creamy custard filling. Seasonal fruits strike a balance with the pastry’s decadent sweetness – now, here’s a treat you can enjoy and not tire of all year round.


  • 2 cups plain flour
  • 2 tbsps caster sugar
  • 125 g cold butter, chopped
  • ¼ cup water
  • 1 egg yolk
  • 1 tbsp lemon juice
  • Seasonal fruit, to decorate


  • 2 cups milk
  • ½ tsp vanilla bean paste
  • 4 egg yolks
  • ½ cup caster sugar
  • 2 tbsps cornflour
  • 1 tbsps plain flour

Preheat oven to hot, 200 C. Lightly grease a 23 cm loose-bottom flan pan.


Sift flour into a large bowl. Stir in sugar. Rub in butter using fingertips until mixture resembles breadcrumbs. Add water, egg yolk and juice, and mix to a pliable dough. Knead on lightly floured surface. Wrap in plastic. Chill for 30 mins.


Roll out between two sheets of baking paper until 3mm thick. Ease into pan. Trim edges. Chill for 10 minutes. Reduce oven to 180 C. Bake blind for 10-15 mins. Remove paper and weights. Bake a further 10-15 mins, until golden.



In a saucepan, combine milk and vanilla bean paste. Bring to a boil. In a bowl, use an electric mixer to beat egg yolks and sugar until thick and pale. Beat in flours. Whisk in milk mixture. Return to saucepan. Cook on medium heat, stirring constantly, until custard boils and thickens. Simmer, stirring, 2 mins. Cover with plastic wrap. Cool to room temperature. Spread into pastry case. Arrange fruit over custard.


Chill until ready to serve.

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