Cinnamon Custard Tart with Caramelised Fruits

Serves: 8

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• 250 gram(s) plain flour, plus extra for dusting
• 100 gram(s) (31?2oz) butter
• 100 gram(s) (31?2oz) icing sugar
• 4 large eggs
• 450 ml (3?4 pint) milk
• 248 ml carton double cream
• 1  vanilla pod
• 1  cinnamon stick
• 275 gram(s) caster sugar
• 1  mango, 1 small pineapple, 2 clementines and 125g kumquats

Method

1. Place the flour, butter and icing sugar in a food processor and process until the mixture forms fine crumbs. Lightly beat one egg and add to the flour mixture with 15ml (1tbsp) water. Process until the crumbs just come together to make a dough. Wrap the pastry in clingfilm and refrigerate for 30min.
2. Roll the pastry out on a lightly floured worksurface and use to line a 23cm (9in) loose-bottomed tart tin. Prick the base well and line with greaseproof paper and baking beans. Refrigerate for 30min. Place on a baking tray and bake at 200°C (180°C fan) mark 6 for 15min, then remove the paper and baking beans and cook for a further 10-15min or until the base of the pastry is cooked and looks dry. Lightly whisk the three remaining eggs. Use 15ml (1tbsp) beaten egg to brush over the base and sides of the pastry case to seal, then return to the oven for a further 2min.
3. Place the milk, cream, split vanilla pod and crumbled cinnamon stick in a large pan. Bring slowly to the boil, then set aside to infuse for 20min. Mix the remaining whisked egg with 150g (5oz) sugar. Stir the hot milk into the egg mixture, strain through a fine sieve into a jug and pour into the tart (see Cook's Tips).
4. Cook at 150°C (130°C fan) mark 2 for 40-50min or until the filling has just set in the middle (see Cook's Tips). Turn the oven off and leave the tart in the oven for 15min before taking it out and setting aside to cool. Leave the tart in the tin for 20-30min before carefully transferring to a cooling rack to cool completely.
5. To decorate, cut thick slices of mango, pineapple, clementines and kumquats and spread over two non-stick baking sheets. Place remaining sugar in a small, heavy-based saucepan. Cook over a low heat until the sugar begins to dissolve, turn up the heat and cook to a pale caramel. Cool a little and drizzle over the fruit. Allow to set (see Cook's Tips). Cut the tart into portions and spoon the fruit over the top just before serving.
6. PREPARE AHEAD Prepare to end of step 4; store in an airtight container in fridge for up to three days.
7. TO FREEZE Prepare to end of step 4, cool, pack and freeze.
8. TO SERVE Defrost at cool room temperature overnight. Complete the recipe (see Cook's Tips).
9. COOK'S TIPS It may be easiest to fill the flan case without taking it out of the oven completely. This will avoid the custard spilling as you put it back. The custard will firm further on cooling. The caramel will stay brittle for 1-2hr. To crisp the pastry after it has been prepared or frozen ahead, place on a preheated baking sheet and cook at 200°C (180°C fan) mark 6 for 10-15min. Remove from the oven and, after 5-10min, carefully transfer the tart to a cooling rack.

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