Let the oven do the work: fruit tart with a twist — no mixer, no rolling

Ingredients (serves 16)

• 180 grams (1½ sticks) butter
• 1 tablespoon canola oil
• 3 tablespoons water
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1¾ cups (240 grams) flour

• 2 cups (500 mL) milk
• ½ cup (100 grams) sugar
• 1 vanilla bean, split lengthwise
• 5 egg yolks
• 5 tablespoons (50 grams) cornstarch

1 View gallery

Fruit tart

(Photo: Yossi Salis)

• Persimmons, strawberries, kiwi, oranges or any other fruit, sliced as needed
• Optional: fresh mint leaves

Instructions:

1. For the crust: Preheat the oven to 200°C (390°F). Grease a 24-cm (9½-inch) tart pan.
2. In an oven-safe bowl, combine the butter, oil, water, sugar and salt. Place in the oven for 10–15 minutes (yes, really!) until the butter has fully melted. Remove from oven. Add the flour and stir with a wooden spoon until a soft, uniform dough forms. Transfer to the tart pan and press it into the bottom and up the sides with your hands. Prick the bottom in several places with a fork.
3. Bake for about 12 minutes, until golden. Remove and cool completely. (Can be made up to 12 hours in advance.)
4. For the custard: In a heavy-bottomed saucepan, combine the milk, sugar and vanilla bean. Bring to just under a boil. Meanwhile, whisk the yolks in a separate bowl, then add the cornstarch and mix well. Temper the yolks by whisking in a ladleful of the hot milk, then pour the mixture into the saucepan. Cook over medium-low heat, whisking constantly, until the custard thickens. Remove from heat, discard the vanilla bean and let cool slightly. Press plastic wrap directly onto the surface and refrigerate for at least an hour (can be made up to a day ahead).
5. To assemble: Remove the tart shell from the pan. Fill with vanilla custard and smooth the top. Arrange the fruit as desired. Garnish with mint, if using. Serve immediately.

• Storage: Keeps up to one day in the refrigerator.