Fresh fruit tart

Method

1. Start. Roll chilled dough into a 9-inch tart pan; dock and freeze 15 minutes.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
2. Then. Blind-bake with weights 18 minutes, then 8–12 minutes bare. Cool.Watch for: Use the scale for repeatable portions; tare the vessel between additions and label divided mixtures immediately. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
3. Finish. Fill with pastry cream, arrange fruit, and brush lightly with jam.Watch for: Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.