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Mix together the flour, salt and sugar.
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Using a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal and pea sized pieces of butter still remain in the mixture. You can also use a food processor to pulse the butter into the flour mixture if you prefer.
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Whisk together the water, vanilla and egg yolk. Pour over the dry ingredients and toss together gently with a wooden spoon only until a soft dough forms.
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Form the dough into a round, wrap in plastic wrap and let the dough rest in the fridge for at least 20 minutes before rolling it out to about a 10 inch round and place in a 9 inch ungreased tart pan.
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You will need to blind bake the pastry before adding the filling. Blind baking is essential so that the bottom of the pastry will not get soggy.
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To blind bake a crust simply place a piece of parchment paper or aluminum foil over the dough and fill the pan with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.) Bake at 375 degrees F for about 15-20 minutes. Remove baking weights and parchment and bake for an additional 5 minutes.
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Remove from oven and reduce the temperature to 325 degrees F.
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Arrange the fruit slices in the pastry crust, ensuring that they do not touch and that there is room to pour in the custard.