Ingredients
200 g plain flour
100 g cold butter, diced
50 g icing sugar
1 egg yolk
2 tablespoons cold water
1 tablespoon lemon juice
300 g fresh fruit (like berries or sliced stone fruit)
2 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Method
Start by making the pastry. Combine the flour, butter, and icing sugar in a bowl. Use your fingers to rub the butter into the flour until it resembles breadcrumbs.
Add the egg yolk, cold water, and lemon juice. Mix until a dough forms. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
Preheat the oven to 180°C. Roll out the dough on a floured surface and place it in a tart pan. Prick the base with a fork to prevent bubbling.
Bake the pastry for about 15 minutes or until it turns golden brown. Let it cool for a few minutes after removing it from the oven.
Mix the fresh fruit, brown sugar, cornstarch, and vanilla in a bowl. Pour the fruit mixture into the cooled tart shell and bake for an additional 20 minutes until the fruit is soft and the filling is bubbly.
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