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1
For crust:Blend first 4 ingredients in processor.
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2
Add in butter; cut in using on/off turns till mix resembles fine meal.
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3
Blend in sufficient water by Tbsp.
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4
to bind dough.
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5
Gather into ball; flatten into disk.
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6
Wrap in plastic; refrigerate1 hour.
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7
Preheat oven to 350F.
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8
Roll out dough on floured surface to 11-inch round.
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9
Transfer to 9-inch-diameter tart pan with removable bottom.
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10
Trim edges.
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11
Freeze crust 15 min.
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12
Line with foil.
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13
Fill with dry beans or possibly pie weights.
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14
Bake till set, about 20 min.
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15
Remove foil and beans and bake crust till golden brown, about 10 min.
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16
Transfer to rack and cold.
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17
(Can be made 1 day ahead.
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18
Cover and let stand at room temperature.)
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19
For filling:Place cream in heavy medium saucepan.
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20
Scrape in seeds from vanilla bean; add in bean.
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21
Bring to simmer.
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22
Whisk sugar, yolks and cornstarch in small bowl to blend.
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23
Slowly whisk warm cream into yolk mix.
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24
Return to saucepan and cook over medium heat till custard thickens and boils, whisking often, about 7 min.
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25
Throw away vanilla bean.
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26
Refrigeratetill hard but still spoonable, whisking occasionally, about 1 hour.
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27
Spread preserves in crust.
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28
Carefully spoon custard over.
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29
Chill till custard is hard, 4 to 8 hrs.
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30
Preheat broiler.
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31
Press brown sugar through sieve over tart, covering proportionately.
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32
Broil till sugar caramelizes, rotating pan as necessary to prevent burning and watching carefully.
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33
Refrigerate1 hour.
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34
Transfer to platter.
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35
Garnish with berries and mint.
