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1
Almond Crust, recipe follows
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2
Vanilla Pastry Cream, recipe follows
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3
Bake the pie crust according to the recipe and let cool completely on a wire rack.
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4
Spoon pastry cream into the crust, smoothing top.
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5
In a small saucepan, combine the vanilla, jam and brandy.
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6
Bring to a simmer, stirring to dissolve the jam.
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7
Remove from the heat, strain and let cool.
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8
Arrange the sliced strawberries in overlapping concentric circles around the top of the cream.
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9
Alternate with a row of blueberries.
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10
With a pastry brush, brush the tops with the jam glaze.
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11
Chill for at least 1 hour before serving.
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12
To serve, lift the tart from the side of the pan and place on a serving dish or cake stand.
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13
Cut into wedges, and garnish each serving with a fresh mint sprig.
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14
Almond Pastry Crust:
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15
In a food processor fitted with a metal blade, pulse to finely grind the almonds.
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16
Add the flour, sugar and salt, and process to blend.
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17
Add the butter and pulse until the mixture resembles coarse crumbs.
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18
With the machine running, add the egg yolk and extract through the feed tube and process until combined.
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19
Add the ice water and process just until a dough forms.
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20
Remove from the machine.
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21
Fit into a 9-inch tart pan with a removable bottom, pressing the dough first along the sides and then evenly across the bottom.
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22
Place in the freezer for at least 30 minutes to 1 hour.
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23
Preheat the oven to 375 degrees F.
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24
Line the dough with parchment paper and pie weights or beans.
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25
Bake for 15 minutes.
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26
Remove the parchment and weights and bake until golden brown, about 25 minutes.
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27
Remove from the oven and let cool completely on a wire rack before filling.
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28
Vanilla and Orange Pastry Cream:
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29
In a medium, heavy saucepan, combine the milk, sugar, vanilla bean pods and seeds, orange zest and juice.
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30
Bring to a gentle boil over medium heat, whisking to dissolve the sugar.
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31
Remove from the heat.
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32
In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes.
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33
Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth.
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34
Add the egg yolk mixture to the pan of hot milk and whisk to combine.
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35
Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 3 minutes.
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36
Remove from the heat and strain into a clean container, scraping the bottom of the strainer with a spoon.
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37
Discard the vanilla bean or rinse and reserve for another use.
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38
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming.
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39
Refrigerate until well chilled, about 3 hours, before using.
