Ingredients
packet ready-rolled puff pastry
plain flour
1 egg, beaten
85g/3oz continental dark plain chocolate, broken into pieces (optional)
vanilla extract
200ml/7fl oz double cream, half whipped
100ml/3fl oz fresh custard
small punnet medium-sized strawberries, hulled and halved
small punnet blackberries and raspberries
1 large banana, sliced
small bunch seedless green and/or black grapes, halved
4tbsp smooth apricot jam
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. On a lightly floured surface, roll out the pastry and cut out an oblong of pastry 36cm x 20cm/14in x 8in and place on a baking tray. Using a sharp knife, score a frame around the edge, making sure you don't cut the pastry all the way through.
3. Brush the border with egg wash, taking care not to allow any to dribble down the sides because this will prevent the pastry rising evenly. Prick the base of the tart (not the border) with a fork and chill the pastry for 20 minutes.
4. Bake the pastry until golden brown and crisp (20-25 minutes). Slide onto a wire rack and leave to cool. Once cooled, gently press the centre of the pastry down to leave the frame around the edge.
5. Melt the chocolate (if using) and brush over the bottom of the pastry. Leave to set.
6. Add the vanilla to the cream and fold in the custard.
7. Spoon and spread the cream mixture over the pastry base. Draw shallow lines in the cream mixture to create 5 sections and arrange the fruit on top so that each section is of a contrasting colour.
8. Heat the jam and, using a pastry brush, glaze the fruit. Allow to set before serving.
