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1
On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about an 11-inch round).
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2
Fit dough into an 8-inch tart pan with a removable fluted rim and trim edge.
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3
With a fork prick bottom of shell all over.
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4
Chill shell 30 minutes, or until firm.
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5
Preheat oven to 375 F.
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6
Line shell with foil and fill with pie weights or raw rice.
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7
Bake shell in middle of oven 20 minutes.
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8
Carefully remove weights or rice and foil and bake shell until golden, 8 to 10 minutes more.
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9
Cool shell in pan on a rack.
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10
In a heavy saucepan simmer water with sugar and vanilla bean, stirring occasionally, until sugar is dissolved.
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11
Halve apricots and add to syrup with prunes and cherries.
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12
Simmer mixture 10 minutes and pour through a sieve into a 2-cup glass measure (you will have about 1 2/3 cups syrup).
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13
Reserve fruit and vanilla bean.
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14
In a food processor puree 1/2 cup reserved fruit and 2 tablespoons syrup until smooth.
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15
Spread puree evenly over bottom of tart shell and arrange remaining fruit on top.
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16
In a cup sprinkle gelatin over cold water to soften 1 minute.
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17
In a small saucepan boil 1/2 cup remaining syrup until reduced to about 1/4 cup.
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18
Remove pan from heat and add gelatin mixture, stirring until gelatin is dissolved completely, and with a pastry brush brush glaze on fruit.
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19
Reserve remaining cup syrup for creme anglaise.
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20
Have ready a metal bowl set in a larger bowl of ice and cold water.
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21
In a 2-quart heavy saucepan combine cream and reserved cup syrup.
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22
Split reserved vanilla bean lengthwise and scrape seeds into pan.
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23
Discard vanilla bean.
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24
Bring mixture just to a boil and remove pan from heat.
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25
In a bowl with an electric mixer beat together yolks and sugar until thick and pale.
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26
Add hot cream mixture to yolk mixture in a slow stream, whisking.
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27
Transfer mixture to cleaned pan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170 F. (Do not let custard boil.)
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28
Pour custard through a fine sieve into metal bowl set in bowl of ice water.
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29
Cool creme anglaise completely and stir in brandy.
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30
(Creme anglaise may be made 1 day ahead and chilled, its surface covered with plastic wrap.)
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31
Serve tart with creme anglaise.
