Berry Cream Tart

you’ll want to reach around and pat yourself on the back once you’ve made this tart: with its buttery crust, rich pastry cream filling, and colorful berries, it looks like the centerpiece of a fancy bakery window. The trick to giving it (and any similar fruit dessert) a polished finish is simply brushing warmed jam or jelly atop the berries.

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% Daily Values based on a 2,000 calorie diet

Step 1

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Step 2

In a medium bowl, whisk together the flour, sugar, and salt, then work in the cold butter until the mixture looks like coarse breadcrumbs.

Step 3

Whisk together the egg yolk, vanilla, and milk and stir into the dry mixture; the dough will be crumbly.

Step 4

Use a dough scraper or your hands to fold the dough over onto itself a few times then give it a few gentle kneads. When properly mixed the dough will be crumbly but should hold together when squeezed. If the dough feels wet or it's difficult to handle, wrap it in plastic and chill for about 2 hours before using.

Step 5

When you're ready to use the dough, lightly grease the bottom and sides of a 9” square or 10” round tart pan (preferably one with a removable bottom).

Step 6

Lightly dust your work surface with flour. Roll the dough about 1/8” thick, and press it into the bottom and up the sides of the pan. Or if you prefer, simply press the pliable crust into the pan without rolling.

Step 7

Prick (dock) the crust all over with a fork and refrigerate for at least 30 minutes.

Step 8

Preheat the oven to 375°F. Line the crust with parchment or foil and fill with pie weights or dry rice or beans.

Step 9

Bake the crust for 12 to 15 minutes, until it feels dry and set.

Step 10

Remove the weights and parchment (or foil) and return the crust to the oven to bake for another 8 to 10 minutes, until golden brown.

Step 11

Remove the crust from the oven and cool it on a rack before filling as desired.

Step 12

In a medium heatproof bowl, whisk together the sugar, flour, cornstarch, and salt. Add the egg, whisking until the mixture is smooth.

Step 13

In a small (1 1/2-quart) saucepan, bring the milk to a boil. Add the hot milk to the egg mixture gradually, whisking continually to make everything smooth.

Step 14

Pour the hot milk/egg mixture back into the saucepan, return to the heat, and bring to a boil, whisking continually. The mixture will thicken quickly and whisking vigorously will keep it from getting lumpy.

Step 15

Once you see the filling come to a boil across its entire surface, cook for another minute, then remove from the heat. Stir in the butter and extract.

Step 16

Pour the filling into the baked tart shell. Place a piece of plastic wrap directly on the surface to prevent a skin from forming and refrigerate.

Step 17

When you’re ready to serve the tart, remove the wrap from the filling and top the tart with sliced strawberries and blueberries in alternating rows; or simply arrange the fruit artfully atop the filling.

Step 18

Slice the tart into wedges and serve with whipped cream, if desired.

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