Fruit Tart

For the dough, mix the flour, sugar and salt on a work surface. Form a well in the center. Chop the butter into small pieces and spread around the flour. Pour the egg and 2 tablespoons of water into the well. Chop the ingredients with a knife and quickly knead into a smooth dough. Wrap the dough in plastic and chill for about 30 minutes.

Halve the dough. Roll out each half until slightly larger than the pan.

Place one half of the dough on parchment paper. Use the bottom of the pan to press and indentation into the dough. Cut around the indentation to form a hole in the center of the dough. Whisk the egg yolk with 1 tablespoon of water. Brush the ring of the dough with the egg yolk. Place the dough on a lined baking sheet. Bake for 25-30 minutes at 180°C (approximately 350°F), until golden brown. Remove from the oven and let cool.

Line the buttered pan with the second half of the dough, forming an edge. Bake for 25-30 minutes, until golden brown. Remove from the oven and let cool.

For the vanilla cream, slit the vanilla bean lengthwise. Bring the milk and vanilla pod to a boil.

Beat the egg yolks with the sugar and salt until creamy. Mix in the flour.

Stir the boiling milk into the egg yolk cream. Pour back into the pot. Remove the vanilla pod. Bring up to a boil over low heat, beating constantly.

Pour the cream through a sieve and let cool. Sprinkle the surface with sugar.

For the filling, peel the orange, remove the white skins and cut into fillets. Rinse the apple, quarter, remove the core and cut into thin columns. Immediately drizzle the apple slices with lemon juice. Rinse the berries and pat dry. Roll the berries in powdered sugar.