FRUIT PIE
INGREDIENTS:
FOR THE PASTRY
Flour 250 g
2 egg yolks
Vanilla
Powdered sugar 100 g
butter 125 g
FOR THE PASTRY CREAM
cornstarch 50 g
Lemons rind
sugar 120g
6 egg yolks
Fresh milk 500 g
FOR COVERING
fruit to your liking (banana, strawberries, kiwi, oranges, blueberries)
TO GLOSSY
Apricot jam 50 g
Water 50 g
PREPARATION:
To prepare the tart fruit begin to realize the pastry; put into the cup of a mixer: the flour, powdered sugar, vanilla and the cold butter cut into cubes . Blend until you make the butter well melted, then add the egg yolks.
Blend again until it will form large crumbs . Transferred the mixture on a work surface and knead quickly to obtain a homogeneous mixture to which will give the shape of a ball . Wrap with plastic wrap and let rest in refrigerator for at least 30 minutes.
Meanwhile, prepare the pastry cream pouring into a saucepan the milk and the lemon zest. Bring the milk to almost a boil, then turn off and let cool. Remove the lemon zest, add the sugar and the yolks.
Mixed quickly with a whisk and add the sifted cornstarch, then turn on the heat and continue to simmer until thickened cream, stirring constantly.
Pour cream into a shallow and wide container, cover it with plastic wrap and let it cool completely; then place in refrigerator. Meanwhile take the pastry, roll it out on a lightly floured pastry board and cut a circle the thickness of 4 mm; with a rolling pin raised the pastry already stretched, and put it on the circular of 24 cm diameter cake pan.
Make it adhere well to the pastry from the mold with a boxcutter and cut the excess dough off the edge . Prick the bottom with a fork. Bake at 180 degrees in preheated oven for about 25 minutes (if you use a convection oven cook at 160 degrees for about 15 minutes) then remove it permanently and let it cool. Take the pastry cream, now cold, and make it velvety again banged a whisk for a few minutes.