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1
Cut the 2 ounces dough in half, shape each half into a 9 to 10-inch rope with your palms, and flatten the ropes slightly.
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2
Place the ropes in the tart shell, one across the other at right angles, so that the shell is divided into 4 equal quadrants.
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3
Spoon the raspberry and apricot preserves, pastry cream, and cherries each separately into 1 quadrant.
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4
Brush the dough with the egg.
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5
Baking: Heat the oven to 350 degrees F. Bake until light golden, 20 to 25 minutes.
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6
Immediately brush the fruit with the glaze.
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7
Let cool, to room temperature, on a rack.
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8
1/2 cup (100 grams) sugar
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9
1 3/4 sticks (200 grams) unsalted butter, at cool room temperature and malleable
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10
1 egg
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11
1 egg yolk
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1 teaspoon vanilla extract
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13
1 teaspoon fresh lemon juice or 1/2 teaspoon lemon extract or grated zest of 1 lemon
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14
2 1/4 cups (300 grams) all-purpose flour
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15
Pinch salt
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16
Cream the butter and the sugar in a mixer bowl with the paddle until pale and creamy.
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17
Add the egg, egg yolk, vanilla, and lemon juice, 1 at a time, mixing thoroughly after each addition.
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18
Add the flour and salt and mix until the dough comes together and is consistent but still soft.
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19
Be careful not to overmix or the pastry will be tough.
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20
At this point you may pat the dough into place in a buttered tart pan and bake it immediately after chilling.
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21
Otherwise, divide it into thirds or halves, depending on the size tart you are planning, or flatten the whole amount into a 4 to 5-inch disk.
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22
Chilling: Wrap the dough with plastic wrap or aluminum foil, and refrigerate at least 1 hour but no longer than 1 day.
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23
Shaping: Let the dough stand at room temperature for 30 to 45 minutes before rolling it out.
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24
Knead the dough briefly on a lightly floured surface to loosen it and make it supple enough for shaping.
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25
Roll the dough out 1/4 to 3/8 inch thick with a rolling pin and ease the dough into a lightly buttered pan.
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26
Trim the edge by running the rolling pin or a dough scraper over the edge of the pan to cut the dough neatly and then tidy the edge with your fingers.
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27
For 1 (9-inch) tart shell, use 9 to 10 ounces (250 to 300 grams) dough and roll into a circle.
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28
Line a buttered 9-inch tart pan with the dough.
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29
Storage: Store the remaining unrolled dough, including all scraps which may be used again, in the refrigerator for 1 to 3 days or the freezer up to 1 month.
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30
Let frozen dough thaw in the refrigerator for 24 hours before rolling it out.
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31
Resting: Refrigerate the dough-lined pan for 20 to 30 minutes to reduce shrinking when the pastry is baked.
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32
Baking.
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33
Heat the oven to 350 degrees F.
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34
For partially baked shells: Line each shell with aluminum foil and fill with dried beans or pie weights.
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35
Bake until set, 12 to 15 minutes.
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36
Remove the foil and weights and let cool 5 to 10 minutes.
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37
Place the tart pan on top of a smaller can, such as a coffee can, and gently release the side of the pan from the baked tart crust.
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38
Let cool completely on a rack.
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39
Enough for 2 or 3 (9-inch) tarts
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40
Slowly heat the milk, 1 teaspoon of the sugar, and the lemon zest in the top of a double boiler over simmering water or in a small heavy saucepan over low heat.
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41
Meanwhile, whisk the remaining sugar, the egg yolks, and salt in a small bowl until thick but still golden, 2 to 3 minutes.
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42
Sift in the flour, a little at a time, whisking briskly to mix thoroughly.
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43
Whisk 1/4 cup of the boiling milk mixture.
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44
1 tablespoon at a time, into the egg mixture; then pour the egg mixture into the remaining milk mixture.
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45
Cook over medium-high heat, whisking constantly, until thickened, 2 to 3 minutes.
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46
As it begins to reach a boil and look lumpy, whisk it vigorously to smooth it.
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47
When the cream is as thick as mayonnaise, reduce the heat and whisk or stir for another minute.
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48
Remove from the heat and discard the lemon zest.
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49
Beat in the vanilla and then the butter, 1 tablespoon at a time.
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50
Cool the cream quickly by placing the pan in a bowl of cold water or by spreading the cream out on 2 baking sheets.
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51
Smear a little butter on top and cover tightly with plastic wrap so that the cream doesn't develop a skin.
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52
Cool completely in the refrigerator.
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53
You may want to thin it with 1 or 2 tablespoons milk before using.
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54
This pastry cream will keep 4 to 5 days in the refrigerator or in the freezer up to 2 months.
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55
Heat the preserves and water in a small heavy saucepan over moderate heat until the mixture comes to a boil and strain through a sieve.
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56
Use the glaze while it is still warm.
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57
Any leftover glaze will keep indefinitely in a covered jar; heat again before using.
