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1
To make the crust, place the orange zest, pistachio nuts and ground cardamom in a food processor and pulse until the nuts are well ground.
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2
Add the rest of the dry ingredients and follow the instructions in the first step of the tart-dough recipe, omitting the lemon zest.
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3
Proceed with the dough's second step.
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4
To prepare the custard, whisk together the half-and-half and buttermilk.
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5
Scrape the seeds from the vanilla bean into the mixture, add the sugar, egg yolks and flour and whisk well to combine and refrigerate.
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6
To prepare the fruit, toss the apricots with the 1/2 cup of sugar.
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7
(Fresh nectarines or peaches may be used instead, but these larger fruits should be quartered and then mixed with the 1/2 cup of sugar.)
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8
Toss raspberries with 1 tablespoon of Grand Marnier and a tablespoon of sugar.
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9
Toss the blackberries with 1 tablespoon of Grand Marnier and 1 tablespoon of sugar.
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10
Set berries aside.
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11
Preheat the oven to 350 degrees.
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12
Roll the dough and fit it into a 12-inch tart pan.
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13
Prick the dough lightly with a fork.
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14
Arrange the apricot halves in concentric circles beginning at the outer edge of the tart and moving toward the center.
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15
Mound 1 cup of the blueberries in the center.
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16
Arrange the remaining blueberries, raspberries and blackberries over the apricots, mounding the fruit as necessary.
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17
Gently pour the half-and-half mixture over the fruit; the mixture will not cover the fruit completely, but it should be evenly dispersed throughout the tart.
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18
Bake until the custard is set, about 45 to 50 minutes.
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19
Cool and serve.
