3tablespoonsapricot jamstirred with 3 tablespoons water for the glaze, optional
MAKE THE PIE CRUST
Preheat the oven to 350°F or 180°C. Line the bottom of your tart pan with parchment paper, and brush the sides with oil.
To a mixing bowl, add ⅓ cup sugar, ¼ cup vegetable oil, ¼ cup water, and 1 teaspoon lemon zest. Stir well with a spatula.Sift in 1½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt.Combine with the same spatula for a few seconds until you have dough.
Compact the dough with your hands for a few seconds without kneading it.
Transfer the dough to the tart pan and flatten it with your hands to cover the bottom and sides.
Adjust the dough into the tart pan to fit snuggly, trim excess dough, and make holes in the base with a fork.
Bake the empty tart shell in the oven at 350°F (180°C) for about 18 minutes or until golden brown, then let it cool down completely on a wire rack.
MAKE THE CUSTARD
To a saucepan off the heat, add 1 cup almond milk, 1 cup coconut milk, ½ cup sugar, ⅓ cup cornstarch, 1 teaspoon vanilla extract, ½ lemon peel, and ⅛ teaspoon turmeric.Whisk until lumps are gone, then put on medium heat and whisk until thick (about 2 minutes).Take off the heat and let it cool down while stirring.
BUILD THE FRUIT TART
Pour the pastry cream into the crust and spread it with the back of a spoon.
Cut the mixed seasonal fruit into slices, then arrange it on the custard making circles with different fruit types.Brush the top with 3 tablespoons apricot jam diluted in 3 tablespoons of water.