Fruit Tart

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter , very cold
• 3 to 4 tablespoons   ice water
• Pastry cream (recipe found separately) 
• Fresh Fruits

Directions

Combine flour, sugar and salt and place in freezer 30 minutes. Cut butter into 1/4-inch pieces. Put flour mixture in the bowl of a food processor fitted with a steel blade. Add butter and pulse about 10 times until butter forms small bits. Add ice water and process until dough comes together. Place on a well-floured board and form into a disc. Cover in plastic wrap and refrigerate at least 30 to 45 minutes.

Preheat oven to 375°. Remove dough from refrigerator and let sit 5 minutes. Roll dough into 1/16-inch-thick circle, large enough to hang slightly over the sides of a 10-inch tart pan with removable bottom. Place dough in pan. Cut off excess dough with a sharp knife or your thumb. Line tart shell with aluminum foil, then fill with dried beans or rice. Bake 10 minutes. Remove beans and foil; prick bottom of shell with a fork to allow steam to escape. Bake another 20 minutes until browned. Cool to room temperature.

Spread cooled pastry cream on to the surface of cooled tart. Arrange sliced fruits in a circular pattern, starting with the outside.