Fruit Tart

Pastry Dough

• 1 lemon thin peel only, no white pith
• 5 ½ oz sugar
• 11 oz all-purpose flour plus extra to dust
• 5 ½ oz unsalted butter cold, in pieces
• 1 pinch salt
• 1 large egg
• 1 egg yolk from a large egg

Pastry Cream

• 1 lemon thin peel only, no white pith, plus extra zested, to garnish
• 4 oz sugar
• 1 oz all-purpose flour
• 1 ½ oz corn starch
• 4 egg yolks from large eggs
• 17 oz whole milk
• 20 oz mixed fresh fruit (approx. 3 pints)