Instructions: Pastry: Cream the butter and sugar until pale and light. Add the egg and vanilla essence in 2 or 3 stages, making sure that it is thoroughly mixed in before each addition. Lightly mix in the flour and salt then draw together to a rough ball. Wrap in cling film, flatten and chill for a minimum of 20 minutes.

Meanwhile, butter an 18-20cm fluted or plain loose-bottomed flan tin and preheat the oven to 180C/350F/gas 4. Roll out the pastry, line the prepared tin and chill for a further 30 minutes. Bake blind for approximately 10 minutes until firm. Remove the paper and filling. Return the pastry case to the oven and bake for a further 5-10 minutes.

Pastry cream: Bring the milk and vanilla pod slowly to the boil. In a bowl whisk the yolks together until pale. Mix in the flours.

Pour on the scalding milk and mix thoroughly. Return to a clean pan and whisk to the boil. Simmer for 1-2 minutes. Pour into a bowl, cover with cling film and cool.

Pipe or spoon the pastry cream into the pastry case and arrange the fruits on top.

Heat the jam and water and brush over the fruit. The recipe for pastry is enough to line 2 tins. Use half, wrap and freeze the remainder to use another time.

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