Took a trip to costco this week and came home with lots of raspberries and blueberries at a incredible price. I ended up freezing lots of it to bake with during the winter months and left some for my favorite berry tart, filled with pastry cream with lots of fresh vanilla bean.
1 1/2 cups all purpose flour
1/4 teaspoon salt
2 teaspoons sugar
1/2 cup + 2 tablespoons unsalted butter, cold and cut into small pieces
2-3 tablespoons ice cold water
1 cup milk
1/2 vanilla bean, halved lengthwise
1/3 cup sugar
3 egg yolks
4 1/2 teaspoons all purpose flour
4 teaspoons unsalted butter
1/2 cup apricot preserves
2 teaspoons brandy
1 cup fresh raspberries
1 cup fresh blueberries
Sift flour, salt and sugar. Place it in a food processor and add butter. Pulse it a few times and then add water, 1 tablespoon at a time until the dough crumbles up. Do not overmix. Pour mixture into your surface and form a ball of it. Wrap in plastic film and refrigerate for 1 hour.
Preheat oven to 400F.
On a lightly floured surface roll out dough to fit a 10in tart pan with a removable bottom. Press dough into pan. Line with aluminum foil or parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and paper and bake for another 10 minutes. Set aside to cool on a rack.
In a medium pot combine milk and vanilla bean, scraping the seeds into the pot. Bring to a simmer and remove from heat.
In a large bowl mix the sugar and flour. Add the egg yolks and beat until pale yellow ( it will be a thick mixture) Whisking constantly, add 1/4 cup of the warm milk to the egg mixture, and then pour the whole mixture back into the warm milk. Cook over medium heat , always stirring until thick, about 3-5 minutes. Remove from heat and discard vanilla bean. Stir in butter. Transfer to a bowl and cover with plastic film, pressing down against the surface to prevent skin from forming. Refrigerate for at least 2 hours.
In a small saucepan heat together preserves and brandy until dissolved. Remove from heat and set aside.
Spread the cold pastry cream over the pastry crust. Arrange the fruit evenly over the cream and brush the fruit with the preserve glaze.
Refrigerate any leftovers.