Instructions: 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 1 tbsp) water.

Process until the crumbs just come together to make a dough.

Wrap the pastry in cling film and refrigerate if necessary until firm enough to roll.

Roll the pastry out on a lightly floured worksurface and use to line a deep 230mm loose bottomed tart tin.

Prick the base well and line with greaseproof paper and baking beans. Refrigerate for 30 minutes.

Place on a baking tray and bake on the floor of the roasting ovenfor 7 to 8 minutes then remove the paper and baking beans and cook for a further 5 to 7 minutes or until the base of the pastry is cooked and looks dry.

lightly whisk the three remaining eggs. Use 1 tbsp beaten egg to brush over the base and sides of the pastry case to seal then return to the ovenfor a further 1 to 2 minutes.

Place the milk cream split vanilla pod and crumbled cinnamon stick in a large pan. Bring slowly to the boil on the simmering plate then infuse for 20 minutes in the simmering oven.

Mix the remaining whisked egg with 150g sugar.

Stir the hot milk into the egg mixture strain through a fine sieve into a jug and pour into the tart.

Place in the roasting tin on the bottom runners of the roasting ovenand set the cold plain shelf on the third runners above.

Cook for 20 minutes until beginning to set then transfer to the top runners of the simmering ovenfor 10 to 15 minutes or until the filing has lust set in the middle.

Place in the roasting tin on the bottom runners of the baking ovenand set the cold plain shelf on the top runners.

Bake for 30 minutes or until the filing has just set in the middle.

Transfer the tart to the simmering ovenfor 15 minutes before taking it out and setting aside to cool.

Leave in the tin for 20 to 30 minutes before transferring to a rack to cool completely.

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 on the simmering plate until the sugar begins to dissolve and cook to a pale caramel.

Cool a little and drizzle over the fruit with a fork.

Allow to set.

Cut the tart into portions and spoon the fruit over the top just before serving.

It may be easiest to fill the flan case without taking it out of the ovencompletely. 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 to 2 hours. If you use strawberries clementine segments or kumquats with a dry surface it will stay brittle for 3 to 4 hours so choose these if making well in advance. aga tip: to crisp the pastry after it has been prepared or frozen ahead place in the simmering ovenwhile you have your main course and serve just warm. You can use any fruit to accompany this traditional tart but make sure you spoon the fruit over at the last moment or serve the fruit separately in a shallow serving dish.

Serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.