Strawberry, Peach and Kiwi Tart (TM5)

Sweet Pastry

• 60 g sugar
• 160 g unsalted butter, diced, cold, plus extra for greasing
• 300 g plain flour, plus extra for dusting
• 1 large egg
• 1 pinch fine sea salt
• 1 ½ tsp vanilla sugar
  of 1 tsp natural vanilla extract

Crème Pâtissière

• 200 g double cream
• 300 g whole milk
• 2 medium eggs
• 2 egg yolks, from medium eggs (see tip)
• 110 g caster sugar
• 50 g cornflour
• ½ vanilla pod, seeds only (see tip)
• 1 pinch fine sea salt

Finalisation

• 90 g peach, ripe but firm, unpeeled, stone removed, halved and bottom trimmed (see tip)
• 180 g kiwi fruit (approx. 2), peeled, ripe but firm
• 400 g strawberry, ripe but firm, hulled
• 80 g apricot jam
• 15 g water