Recipe credit : unknown Pastry 125g butter 125ml castor sugar 1 egg 1 teaspoon vanilla essence 500 ml cake flour Pinch of salt 1 teaspoon baking powder Cream the butter and sugar together until pale and creamy. Add egg and vanilla and beat well. Sift flour, salt and baking powder and add to egg mixture to form a stiffish dough. Wrap in cling wrap until ready to use. This is a quick and easy pastry which can be used for most sweet tarts. It eliminates rolling, just press the dough into pan. Bake at 180 till cooked and slightly golden Pastry cream filling 3 extra large egg yolks 60ml sugar 30ml flour 30ml cornflour 300ml milk, warmed 5ml vanilla essence In a bowl mix together the egg yolks, sugar, flour and cornflour with a wooden spoon. Using a whisk, gradually pour in milk and vanilla beating well. Pour mixture into a saucepan and bring to the boil, stir continuously until the mixture cooks and thickens. Remove from stove and spoon into a clean bowl, covering the mixture with plastic wrap to prevent a skin forming. Set aside to cool. Topping Selected summer fruits : blueberries, strawberries, raspberries, kiwi fruit, gooseberries. Glaze 125ml apricot jam 15 ml water Put the jam and water into a small saucepan and bring to the boil. Sieve to remove any lumps. Spread a thin layer of apricot glaze over the base of the pastry to prevent the base from becoming too soggy. Allow to dry for at least 20 minutes before spooning pastry cream into the baked pastry case. Arrange a selection of fruit on top. Brush the fruit with the glaze. Chill in fridge until ready to serve.