Roll out the dough on a lightly floured surface until it is large enough to line a 30cm loose-bottomed quiche tin. Line the tin and neatly trim the edges. Prick
the surface all over with a fork. Refrigerate for 10 minutes. Bake blind, then remove from the oven and leave to cool completely.
Filling:Beat the egg yolks and
castor sugar until light. Beat in the flour, cornflour and vanilla essence. Heat the milk until it steams, then whisk into the egg mixture gradually. Transfer the mixture to a saucepan and heat over a medium heat, stirring constantly until the custard thickens. Remove from the heat and whisk in the butter. Cover with
clingwrap and set aside to cool.
Glaze: Heat the jam and lemon
juice with 50ml water, until the jam has liquified. Stir well until smooth, then strain and set aside to cool.Spoon the custard into the pie shell. Arrange the slices of fresh fruit on top and brush with the glaze. Add a little extra water
to the glaze if it is too thick. Refrigerate the tart until ready
SWEET SHORTCRUST PASTRY:Sift 200g cake flour into a large mixing bowl. Make a well in the centre of the flour and add 100g cold butter cut into cubes, 100g castor sugar, four large egg yolks and a pinch of salt.
Rub the ingredients in the centre together using your fingertips, then gradually start drawing the flour in
from the sides of the well. Mix with a metal spatula until the mixture resembles coarse breadcrumbs. Add a little more flour if the pastry is too soft.
Knead the dough until it becomes smooth and pliable, then cover with clingwrap and refrigerate for at least 30 minutes.