Fresh Fruit Tart with Vanilla Crème Pâtissière

Bake. For the crust tweak oven rack to middle position and heat now oven to 350 in a large bowl beat flour now sugar and salt together stream butter and water into the flour now mixture and using a flexible spatula mix until well mixed and a uniform dough is now formed using your hands pinch off now and distribute three quarters of the now dough over the bottom of a 23 cm tart pan with a removable bottom now using your hands and an off rest spatula or the bottom of a large now measuring jug flatten dough to an even thickness in the bottom now of the pan pinch the remaining dough into now smaller pieces and scatter evenly around the edge now of the pan then use your fingers to flatten dough into fluted sides now of the pan flatten dough to even thickness now until sides are completely lidded set the dough lined pan on a rack set in a rimmed baking tray and cook in the oven until the crust is golden brown now and firm to touch 30 to 35 now minutes rotating pan halfway through baking rest aside until ready to fill cooled now crust can be wrapped loosely in cling film and stored at room temperature for now up to 24 hours for the tart beat the chilled filling until smooth then now move filling to the tart shell using an now offset spatula or back now of a large spoon even out it into an even smooth layer lay fruit on top of now pastry cream in your now preferred design in a now small bowl microwave jelly now and 1 teaspoon water until now fluid 20 to 30 seconds now using a pastry brush gently now dab mixture over fruit avoiding crust chill the tart for at least 30 now minutes or up to 24 hours take out the outer metal ring now of the tart pan slide a now thin metal spatula between the tart now and the metal pan bottom to now loosen the tart then carefully slide the now tart onto a serving platter.