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1
Set up a large, non-reactive bowl, a rubber spatula and a fine strainer next to the stove.
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2
In a medium bowl, combine the flour, sugar and salt.
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3
Stir to combine and whisk in the eggs until the mixture is smooth.
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4
In a large, heavy-bottomed saucepan, heat the milk until scalded.
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5
Remove the milk from heat and slowly whisk 2 cups of the hot milk into the flour and egg mixture.
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6
Return this tempered flour mixture to the saucepan with the scalded milk and cook, whisking constantly, over low heat until the mixture starts to thicken and boils, about 10 minutes.
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7
Immediately remove from heat and strain the pastry cream into a bowl, scraping out the pan with the spatula.
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8
Stir the vanilla into the strained pastry cream.
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9
Stir with the spatula to facilitate the cooling, and cover with parchment or waxed paper.
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10
Refrigerate until very cold.
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11
Meanwhile, in the bowl of a food processor, combine the flour, sugar and baking powder.
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12
Add the butter and pulse until the mixture resembles coarse crumbs.
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13
Add the eggs and pulse again until dough comes together in pieces.
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14
Turn the dough out, make into a ball and divide into 2 portions, one that's 1/3 of the total, and the other that's 2/3 of the total.
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15
Flatten each portion into a disk, wrap each in waxed paper or parchment and chill for at least 1 hour.
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16
Preheat the oven to 350 degrees.
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17
Roll the larger disk into a 16-inch circle and fit it into a buttered 10-inch tart pan with 11/2-inch sides.
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18
Allow the dough to slightly overlap on the edges.
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19
Pour the chilled pastry cream into the lined tart pan and distribute the cherry preserves in dots over the cream.
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20
Using a pastry brush, brush the crust with the beaten egg.
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21
Roll the remaining disk into a 10-inch circle and cut into 10 1-inch strips.
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22
Lay the strips across the pastry cream in a lattice pattern.
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23
Brush the lattice with the remaining egg wash and bake on a cookie sheet in the lower third of the oven for 35 minutes, turning after 20 minutes.
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24
Let cool 30 minutes before removing from tart pan and serving.
