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Fruit Tart



PASTRY CREAM: Place milk, vanilla bean, and 1/4 cup of sugar in a medium saucepan over high heat, cook until almost boiling.
In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened.
Sprinkle in cornstarch and flour and continue beating until well combined.
Remove vanilla bean from milk.
While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture.
Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160F on an instant-read thermometer, about 2 minutes.
Transfer to a large bowl and whisk in butter until melted.
Cover with plastic wrap, pressing directly on the surface of the pastry cream.
Refrigerate until completely cooled.
DIRECTIONS: On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick.
With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round fluted tart pan with removable bottom, pressing into edges.
Using a sharp paring knife, trim dough flush with pan.
Chill tart shell until firm, about 30 minutes.
Preheat oven to 375F Prick bottom of dough all over with a fork.
Line with parchment paper, leaving at least a 1-inch overhang.
Fill with pie weights or dried beans.
Bake until edges are just beginning to turn golden, about 40 minutes.
Remove parchment paper and weights; continue baking until deep golden all over, 10-15 minutes .
Cool tart shell completely on wire rack.
Meanwhile, place heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form.
Working in batches, gently fold whipped cream into pastry cream; set aside.
Place jam or jelly in a small saucepan over medium-low heat, stirring until melted and smooth.
Set glaze aside to cool slightly.
Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula.
Top with berries; brush berries with glaze.
Tart is best served the day it is made.