Half pineapple cut vertically, peeled, cored, and cut into thin half-slices
1 to 2 kiwis, peeled and sliced
1/2 cup (125 ml) fresh raspberries
1/2 cup (125 ml) fresh blueberries
1/3 cup (75 ml) apricot jam
2 tablespoons (30 ml) water
In a bowl, combine the flour and salt. Set aside.
In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolks, lemon juice, and vanilla and beat until smooth. At low speeds or with a wooden spoon, add the dry ingredients. Shape into a disc with your hands and cover with plastic wrap. Refrigerate for about 1 hour or until the dough is firm.
On a floured work surface, knead the dough to slightly soften it. Roll out the dough to a 3-mm (1/8-inch) thick sheet. Line a 23-cm (9-inch) tart pan with a removable bottom and 2.5-cm (1-inch) high with the dough. The dough brakes easily, just pick it up and press firmly to fix it. Refrigerate for 30 minutes or freeze for 15 minutes. Prick the entire surface of the dough with a fork.
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Bake for about 16 minutes or until the crust begins to brown. Let cool while making the pastry cream.
Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla bean. Set aside.
In a saucepan, off the heat, combine the sugar, cornstarch, and flour. Add the eggs and 60 ml (¼ cup) of milk and combine well with a whisk. Stir in the remaining milk and the cream. Add the vanilla seeds and bean and bring to a boil over medium heat, stirring, for about 8 minutes. Simmer gently for about 1 minute.
Remove from the heat and add the butter. Stir until melted. Remove the vanilla pod and pour into the crust. Cover with plastic wrap directly on the custard. Refrigerate for at least 6 hours.
On top of the pie, place the pineapple slices, overlapping, in the centre and around the pie without touching the crust. Place the kiwi slices the same way, slightly overlapping, over the pineapple, leaving space in the centre for the berries. Set aside.
In a bowl in the microwave oven, heat the apricot jam with the water and strain. Brush over the pineapple and kiwi fruit with a brush. Add the raspberries and blueberries to the remaining warm jam and toss gently. Arrange the berries in the centre of the pie, letting them spread naturally.