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1
On a lightly floured surface with a floured rolling pin roll out 1 sheet of puff pastry into a 12 1/2-inch square and fit it into a 10- by 1-inch round tart pan with a removable fluted rim.
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2
Roll rolling pin over top of rim to trim excess pastry and with a fork lightly prick bottom and sides all over.
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3
Line a baking sheet with parchment paper.
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4
Using bottom of tart pan as a guide, trace a 10-inch circle on parchment and turn paper over.
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5
In a small bowl whisk together egg and water for an egg wash.
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6
On lightly floured surface with floured rolling pin roll out remaining sheet of puff pastry into a 12-inch square and with fork prick it all over.
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7
With a 2 1/2-inch star-shaped cutter cut out about 20 stars and lightly brush with egg wash.
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8
Arrange stars, slightly overlapping, to fill in circle on parchment paper, leaving spaces so that parchment shows through.
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9
(This will be top crust.)
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10
Lightly brush star crust again with egg wash and sprinkle with sugar.
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11
Chill shell and star crust until firm, about 30 minutes.
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12
Preheat oven to 425F.
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13
while pastry is chilling.
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14
Line shell with foil and fill with pie weights or raw rice.
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15
Bake shell in lower third and stars in upper third of oven 10 minutes, or until star crust is golden.
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16
Remove shell and stars from oven.
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17
Cool star crust on baking sheet on a rack.
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18
Carefully remove foil and weights or rice and bake shell until golden, 8 to 10 minutes more.
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19
(Do not worry if bottom of shell puffs up; the filling will weigh it down later.)
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20
Cool shell in pan on rack.
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21
In a 3-quart saucepan combine filling ingredients and bring to a boil, stirring until berries have burst and mixture is liquid.
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22
Cook mixture over moderate heat, stirring occasionally, 10 minutes, or until tapioca is dissolved and filling is slightly thickened.
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23
Remove pan from heat and cool filling.
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24
Remove rim from tart pan and transfer shell to a plate.
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25
Spread filling evenly in tart shell.
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26
Carefully slide star crust onto filling.
