Summer Berry Tart

Summer is synonymous with fresh berries, and this tart highlights them beautifully. While it might be a bit more involved than some other berry desserts, it’s totally worth the work.

INSTRUCTIONS

To make the crust: Pulse the butter and sugar in a food processor about 15 times until the sugar disappears. Add the flour and salt and pulse again about 15 times until the butter is about the size of small peas. In a separate bowl, stir together the egg yolk and cream. Add the mixture to the food processor and pulse about 8 times, just until incorporated. The dough should be crumbly. Transfer the dough to a plastic bag and press from the outside just until it holds together. Transfer the dough to a large piece of plastic wrap. Using the plastic wrap, knead the dough a few times until it becomes smooth. Flatten into a 6-inch disc. Wrap well and refrigerate for 30 minutes until firm enough to put into the tart pan. Preaheat oven to 425 degrees F. Roll the dough between lightly floured sheets of plastic wrap into an 1/8-inch-thick circle, working quickly so the dough doesn't soften. (If it becomes too soft, place the dough on a baking sheet and refrigerate again until firm.) Remove the top sheet of plastic wrap and cut the dough into an 11-inch circle (depending on pan size). Lift the dough using the plastic wrap. Invert the dough and drape it evenly into the tart pan. Remove the plastic wrap and press dough into the sides of the pan. There should be about 1/8-inch lip of dough above the rim of the pan, which will Season:Fall during baking. Bake at 425 degrees F for 5 minutes. When the dough starts to puff, prick it lightly with a fork, then reduce temperature to 375 degrees F, and bake for an additional 10-15 minutes. To make the custard filling: In a medium mixing bowl, whisk together the eggs and cornstarch. Gradually add 1/4 cup half-and-half and continue whisking until smooth and the cornstarch is dissolved. Place the sugar in a medium saucepan. Stir in the remaining 1 1/4 cups of half-and-half and salt. Bring the mixture to a low boil over medium heat, stirring occasionally. Whisk 2 tablespoons of hot mixture into egg mixture. Pass the egg mixture through a strainer into a small bowl. Bring the half-and-half mixture back to a boil. Quickly add the egg mixture while whisking rapidly, and cook for 20-30 seconds. The mixture will become very thick. Remove from heat and whisk in the butter and vanilla. Immediately pour into a bowl and place a piece of greased plastic wrap down into the bowl directly over cream to prevent a skin from forming. Cool to room temperature and then refrigerate until cold. In a large bowl, whip the heavy cream to stiff peaks, and fold it into the pastry cream. To assemble: Spread pastry cream evenly into the cooled crust. Arrange the fresh berries on top. Refrigerate 1-3 hours before serving.

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