Raspberry Tart with Crème Pâtissière

Rub the cold butter into the flour, icing sugar and salt with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and milk and mix with a palette knife until the dough just comes together, then shape into a flat disc and wrap tightly in cling film.

Refrigerate the dough for at least 1 hour, or overnight.

Combine the milk, vanilla pod and scraped seeds in a medium saucepan and bring to a gentle simmer over medium heat.

Remove from the heat and leave to infuse for 10 minutes; meanwhile, whisk the egg yolks, caster sugar and cornflour together in a large bowl until pale and thick.

Remove the vanilla pod from the milk and pour the hot milk slowly over the egg mixture, whisking constantly.

Return the mixture to the saucepan over medium-low heat and cook, stirring continuously with a wooden spoon or silicone spatula, until the custard thickens and large bubbles begin to burst at the surface, about 4–5 minutes.

Remove the crème pâtissière from the heat, add the butter cubes and stir until fully melted and incorporated.

Pour into a clean bowl, press cling film directly onto the surface to prevent a skin forming, and refrigerate until fully cold and set, at least 2 hours.

Preheat the oven to 180°C (160°C fan). Roll the chilled dough on a lightly floured surface to 3mm thickness and line a 23cm loose-bottomed tart tin, pressing gently into the edges, then trim any overhang flush with the rim.

Prick the base all over with a fork and refrigerate for 20 minutes.

Line the tart shell with baking parchment and fill with baking beans or dried pulses.

Blind-bake for 15 minutes until the edges are lightly golden and set.

Remove the baking beans and parchment, return the shell to the oven and bake for a further 10 minutes until the base is golden and dry to the touch.

Remove and allow to cool completely in the tin.

Beat the chilled crème pâtissière briefly with a whisk or spatula until smooth and spoonable, then spread it evenly into the cooled tart shell in a layer approximately 1.5cm deep.

Arrange the fresh raspberries in concentric circles over the crème pâtissière, standing them upright, working from the outer edge inward.

Heat the apricot jam and water in a small saucepan over low heat, stirring until the jam has melted and the glaze is smooth, then strain through a fine sieve if needed.

Brush the glaze lightly over the raspberries using a pastry brush until glossy, and dust with icing sugar if desired. Serve within 2 hours for the crispest pastry.