Step 1

In a stand mixer fitted with a paddle attachment, cream the confectioners’ sugar and butter for 30 seconds on low speed.

Step 2

Add the egg, and mix on medium speed until evenly combined.

Step 3

In a medium bowl, combine the flour, cornstarch, and salt. Add to the mixer on low speed, and combine until there are no more dry patches.

Step 4

Finish mixing the dough by hand to ensure it is not over-mixed.

Step 5

Transfer the dough to a sheet of parchment paper on your work surface and sandwich it with another sheet of parchment paper, flattening it into a 1-inch thick disk.

Step 6

Transfer the dough disk to a baking sheet and refrigerate until firm, around 20 minutes.

Step 7

Generously dust flour on the work surface and rub onto a rolling pin. Remove the dough from the paper and and transfer it to your work surface. Roll the dough out into a circle about 1⁄8 inch (3mm) thick.

Step 8

Using your rolling pin, carefully transfer the rolled out dough to your tart tin, being careful not to break it. Drape it over the sides and then lift the pastry gently into the tin.

Step 9

Carefully go around the inside edging of the tin, gently pushing the dough inside. If you do happen to break or tear the pastry, use a little overhang and patch it up, making sure you don't have any cracks at all. Finally trim off any excess dough from the edge. Place in the fridge for 20 minutes to firm up.

Step 10

While the tart shell is chilling, preheat the oven to 350°F (175°C) for conventional or 325°F (160°C) for convection.

Step 11

Bake the tart on the center rack for 20 - 25 minutes, until it’s a light golden brown.

Step 12

When ready, remove the tart shell by placing a cup or glass underneath and carefully sliding the outside tart ring in a downwards position. If you think some of the pastry is stuck to the sides, gently loosen using a small knife.

Step 13

Transfer to a cooling rack and remove the base of the tart tin. Allow the tart case to completely cool at room temperature.

Step 14

Using a hand whisk, beat the egg yolks and sugar until pale and slightly thickened.

Step 15

Whisk in the flours.

Step 16

Heat the milk in a saucepan until you see it starting to boil then remove from heat.

Step 17

Whisk the milk into the egg mix.

Step 18

Transfer the mixture back into the pan, stirring all the time until thick and boiling.The pastry cream will thicken and turn darker in color. Once thick, remove from the heat immediately.

Step 19

Return the pastry cream to the mixing bowl by passing through a sieve to get any lumps out.

Step 20

Add the butter and vanilla extract and combine.

Step 21

Cover with plastic wrap, ensuring the wrap is directly touching the surface of the mixture to avoid a skin from forming.

Step 22

Refrigerate until completely cold.

Step 23

Whilst the pastry cream is cooling, wash and slice your fruit, pop them on some kitchen paper and keep in the fridge until you're ready to assemble the fruit tart.

Step 24

Place the Ground Arrowroot in a small saucepan and blend with a little of the cranberry juice to make a paste.

Step 25

Add remaining juice and gently bring to the boil, stirring until clear and thickened.Leave to cool for 20 minutes.

Step 26

Place the tart shell on a cake stand or serving plate.

Step 27

Using a pastry brush, spread the jelly evenly over the base of the tart. This will act as a seal to stop the pastry cream from making the base soggy.

Step 28

Spread the pastry cream evenly on top of the jam.

Step 29

Arrange the fruit on top of the pastry cream. Start around the outer edge in a circular pattern and continue making circles until you reach the center. It should look like a blooming flower.

Step 30

Gently brush the warmed glaze over the fruits, working from the outer edge of the tart toward the center. If your glaze has started to become too thick to brush, just pop it in the microwave for 20 seconds to loosen it and continue to brush the glaze over the fruits.

Step 31

When done, refrigerate for at least 2 hours or more then serve.