My Favorite Fruit Tart

Instructions

To make pastry:

In a food processor, mix the flour and sugar together for a few seconds. Add the butter and process for a 20-30 seconds until coarse crumbs form. With the machine running add the yolk and ice water until dough comes together. Form into a disc and wrap with plastic wrap- chill for at least an hour.

Roll pastry large enough to cover base and sides of a 9-inch fluted tart pan sprayed with Baker's Joy; trim edges; place sheet of foil into pastry and fill with pie weights (or dried beans); bake 20-25 minutes at 375F. Remove foil and beans and bake a further 5 minutes; allow to cool.

For pastry cream:

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks, egg, sugar, and cornstarch. When the milk comes to a boil, slowly stream it into the bowl while mixing constantly so that you do not cook the eggs. Return the mixture back to the saucepan, stirring constantly until cream is thick and bubbling like lava.

Remove from heat and stir in the butter and vanilla. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

For the glaze*:

Mix 2 tablespoons of water with the jam and heat in a small saucepan until it becomes thin and liquid-y.

To assemble:

Spread chilled pastry cream into the cooled crust.

Arrange fruit over the filling. (The fun part!!) Using a pastry brush, spread the glaze generously over the fruit to seal it in.

Serve day of making as if you wait too long the colors from the berries may bleed onto the filling and not look as pretty. Refrigerate any leftovers!