Ingredients

For the tart dough:
• 1 large egg yolk
• 1 tbsp. heavy cream
• 1/2 tsp. vanilla extract
• 1 1/4 cups all-purpose flour, plus more for dusting the work surface
• 2/3 cup confectioners’ sugar
• 1/4 tsp. salt
• 8 tbsp. cold unsalted butter, cut into 1/2-inch cubes
For the pastry cream:
• 2 cups half-and-half
• 1/2 cup sugar
• Pinch salt
• 5 large egg yolks
• 3 tbsp. cornstarch
• 4 tbsp. cold unsalted butter, cut into 4 pieces
• 1 1/2 tsp. vanilla extract
For the topping:
• 6-8 strawberries
• 1/3 cup blueberries
• 1/4 cup raspberries
• apple jelly (optional)

Instructions

For the tart shell:
• In a small bowl, whisk together the egg yolk, cream and vanilla. Set aside.
• In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, and salt. Mix on low for a few moments to combine.
• Scatter the butter pieces over the flour mixture, mix on low 1 minute to combine, then increase speed to medium. Continue mixing until the mixture resembles coarse sand, about 3 minutes.
• Add the egg mixture and mix until the dough just comes together, about 1 minute.
• Turn the dough onto a sheet of plastic wrap and refrigerate at least 1 hour or up to 48 hours.
• Once chilled, remove the dough from the refrigerator.
• Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. (Tip: I do this on a sheet of wax paper so I can move the dough back to the refrigerator easily.)
• If dough has become too soft, refrigerate for another 10-15 minutes on a cookie sheet.
• Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and use a knife to remove the excess off the top.
• Set on a large plate and freeze for 30 minutes.
• While the dough is chilling, adjust an oven rack to middle position and preheat the oven to 375° F. Set the dough-lined tart pan on a baking sheet, line with foil, covering the edges, and fill with pie weights.
• Bake the shell for 30 minutes, rotating halfway through the baking time.
• Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer.
• Transfer to a wire rack to cool.
For the pastry cream:
• In a medium sauce pan, heat the half-and-half, 6 tbsp of sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.
• While the half-and-half mixture is heating, combine the egg yolks and remaining 2 tablespoons sugar in the bowl of a stand mixer and whisk until the sugar has begun to dissolve and the mixture is creamy.
• Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
• When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture with the mixer on low.
• Return the mixture to the saucepan, scraping the bowl with a rubber spatula.
• Bring back to a simmer over medium heat, whisking constantly, until mixture is thickened and glossy.
• Remove from the heat, and whisk in the butter and vanilla.
• Strain the pastry cream through a fine mesh sieve set over a medium bowl.
• Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.
Assembly:
• Use a spatula to spread the cold pastry cream evenly throughout the tart shell.
• Top with berries or the fruit of your choice.
• Microwave apple jelly for 30 seconds to melt. Using a pastry or paint brush, paint a layer of jelly on top of the fruit. (optional)