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PASTRY CREAM: Place milk, vanilla bean, and 1/4 cup of sugar in a medium saucepan over high heat, cook until almost boiling.
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In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened.
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Sprinkle in cornstarch and flour and continue beating until well combined.
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Remove vanilla bean from milk.
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While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture.
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Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160F on an instant-read thermometer, about 2 minutes.
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Transfer to a large bowl and whisk in butter until melted.
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Cover with plastic wrap, pressing directly on the surface of the pastry cream.
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Refrigerate until completely cooled.
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DIRECTIONS: On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick.
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With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round fluted tart pan with removable bottom, pressing into edges.
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Using a sharp paring knife, trim dough flush with pan.
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Chill tart shell until firm, about 30 minutes.
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Preheat oven to 375F Prick bottom of dough all over with a fork.
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Line with parchment paper, leaving at least a 1-inch overhang.
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Fill with pie weights or dried beans.
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Bake until edges are just beginning to turn golden, about 40 minutes.
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Remove parchment paper and weights; continue baking until deep golden all over, 10-15 minutes .
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Cool tart shell completely on wire rack.
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Meanwhile, place heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form.
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Working in batches, gently fold whipped cream into pastry cream; set aside.
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22
Place jam or jelly in a small saucepan over medium-low heat, stirring until melted and smooth.
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Set glaze aside to cool slightly.
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Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula.
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Top with berries; brush berries with glaze.
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26
Tart is best served the day it is made.
