Both sweet and salty, rustic yet refined, embrace our fruit-based pick of Alison Roman's joyful recipes, from picnic-perfect puds to breakfast-worthy treats
Creamy & elegant Simple fruit tart
FOR THE CRUST
• 200g plain flour
• 80g icing sugar
• 1½ tsp kosher or
coarse rock salt
• 170g unsalted butter,
melted & cooled slightly
FOR VANILLA PASTRY CREAM
• 945ml full-cream milk
• 220g granulated sugar
• 1 vanilla bean, split
lengthways, or 1 tsp
vanilla extract
• 8 large egg yolks
• 65g cornflour
• 1 tsp kosher or course rock salt
• 60g unsalted butter
FOR THE TOP
• 225g assorted fresh
red fruits ( such as
raspberries, strawberries,
currants & boysenberries),
halved or sliced according
to their shape & size
1. To make the vanilla pastry cream, combine the milk and 110g of the sugar in a medium pan, then if using the vanilla bean, scrape the seeds into the milk and add the pod too (if using vanilla extract, it goes in later). Bring to a simmer over a medium heat, but do not let it boil. Once simmering, remove from the heat.
2. Meanwhile, in a medium bowl, whisk the remaining sugar with the egg yolks, cornflour, salt and vanilla extract (if using). While whisking, slowly pour a cup of the hot milk into the egg yolk mixture and whisk until all the milk has been incorporated. The mixture will be loose with a starchy texture. Return the mixture to the pan and place over a medium heat, whisking constantly and cooking for 8–10 mins until the liquid changes from thin with many small bubbles (almost like a cappuccino), to thick and gelatinous with sporadic large bubbles. The mixture will have gone from soupy liquid to golden pudding faster than you think. Remove from the heat and whisk in the butter before transferring to a shallow baking dish or bowl. Place a piece of cling film or baking paper directly on top (to prevent a ‘skin’ forming). Place in the fridge and chill completely until ready to use.
3. To make the crust, preheat the oven to 180°C/350°F/Gas mark 4, then in a medium bowl, combine the flour, icing sugar and salt. Using your fingers, incorporate the melted butter until you have a crumbly dough, with a texture like Play-Doh. Resist the urge to knead the dough, as you don’t want to develop any gluten (as that’s how the crust shrinks).
4. Press the dough into a 23cm tart tin with a removable base, or a springform tin. Use a fork or the tip of a knife to lightly prick the top all over (to allow steam to escape as it bakes) then bake for 18–20 mins until the bottom of the crust is golden brown, and the edges are the colour of a nicely golden shortbread cookie. (This tart does not get baked a
