Fresh Fruit Tarts

Pastry

• 120 g unsalted butter, cold, diced
• 175 g plain flour, plus extra for dusting
• 50 g icing sugar
• 2 egg yolks, from medium eggs

Crème Pâtissière

• 500 g whole milk
• 70 g caster sugar
• 40 g cornflour
• 2 large eggs
• 2 egg yolks, from large eggs
• 1 vanilla pod, seeds only (see tip)

Assembly

• 160 g apricot jam
• 30 g water
• 450 g mixed fresh fruit, thinly sliced (e.g. blueberries, raspberries, kiwi fruit, strawberries)