Fruit Tart

To make the dough, combine flour, sugar, and salt in a bowl

Add the cold butter or margarine and mix until it forms a crumbly mixture

Beat the eggs, lemon juice, and water together, then add to the dough

Mix well

If needed, add an additional tablespoon of water to form a ball

Refrigerate for 30 minutes

Roll out the dough on a lightly floured surface to a circle of 28 cm in diameter

Place into a 25 cm round tin with rounded sides, pressing the dough into the bottom and sides

Poke the bottom with a fork

Bake in a moderate oven (180°C) preheated for 12 minutes or until lightly browned

Let cool completely

To make the cream: beat the eggs, then add sugar, beating well

Add flour and beat again

Heat the milk until it starts to boil, then slowly pour into the egg mixture, beating well

Cook over low heat, stirring constantly, until it thickens

Remove from heat and stir in butter and vanilla extract

Let cool, cover, and refrigerate for 1 hour

Spread the cold cream over the dough

Arrange your preferred soaked fruits on top

Heat the jam with brandy and brush over the fruit

Serve to 20 people.