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1
CRUST:
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2
Place butter and sugar in a food processor. Pulse until sugar disappears. Add flour and salt and pulse again until butter is no larger than small peas.
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3
Stir together egg yolk and cream. Add to processor and pulse just until incorporated. Transfer dough to a platic bag and press from the outside just until it holds together.
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4
Transfer dough to a large piece of plastic wrap. Using the plastic wrap, knead the dough a few times until it becomes one smooth piece. Flatten into a 6-inch disc. Wrap and refrigerate for 30 minutes until firm.
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5
Roll dough between lightly floured sheets of plastic wrap into an 1/8-inch-thick circle. If it becomes too soft, place it on a baking sheet and refrigerate until firm.
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6
Cut dough to a circle. Using plastic wrap, invert the dough and drape it evenly into the tart pan. Press dough into the sides of the pan. The dough should come above rim of pan.
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7
Bake at 425u00b0 for 5 minutes. When the dough starts to puff, prick it lightly with a fork. Then bake at 375u00b0 for 10-15 minutes.
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8
CREAM:
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9
Whisk together eggs and cornstarch. Gradually add 1/4 cup half-and-half. Whisk until smooth and cornstarch is dissolved.
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10
Place sugar in a medium saucepan. Stir in remaining cups of half-and-half and salt. Bring mixture to a boil over medium heat. Whisk 2 tablespoons of hot mixture into egg mixture. Pass the egg mixture through a strainer into a bowl.
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11
Bring the half-and-half mixture to a boil again. Quickly add egg mixture and whisk rapidly for 20-30 seconds. Remove from heat and whisk in butter and vanilla extract. Immediately pour into a bowl and place greased plastic wrap down into the bowl over cream. Cool to room temperature (about an hour). Then refrigerate until cold.
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12
Whip desired amount of heavy cream. Fold into pastry cream.
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13
ASSEMBLY:
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14
Brush preserves onto the bottom and sides of cooled crust.
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15
Spread pastry cream evenly into the crust. Place fresh berries on top. Refrigerate 1-3 hours before serving.
