-
1
Preheat the oven to 350F.
-
2
To make the dough: Put the all-purpose flour, almond flour, confectioners sugar, ginger, and salt in the bowl of a food processor.
-
3
Pulse a few times to mix, then add the butter and pulse until the mixture resembles small peas, about 15 times.
-
4
With the machine running, add the egg yolk and vanilla extract and process just until the dough begins to dump into large pieces, about 30 seconds.
-
5
Form the dough into two balls, press into 1-inch-thick disks, and wrap tightly in plastic wrap.
-
6
Chill until firm, at least 1 hour.
-
7
You will use one disk of dough for this recipe and reserve the other for another.
-
8
The dough will keep for up to 2 days in the refrigerator or up to 1 month, well wrapped, in the freezer.
-
9
If frozen, thaw in the refrigerator before use.
-
10
Lightly flour a work surface and a rolling pin.
-
11
Roll one disk of dough to a 1/8-inch thickness, rotating the circle a quarter turn with each roll.
-
12
Lightly flour the dough and loosely roll it around the rolling pin, then unroll it into a 10-inch tart pan with a removable bottom or a 10-inch tart ring set on a parchment paper-lined baking sheet and press it up against the sides.
-
13
Pierce the dough allover with a fork.
-
14
Trim off any excess.
-
15
Line the tart shell with parchment paper and fill with pie weights or dried beans.
-
16
Bake for 10 minutes.
-
17
Remove the pie weights and parchment paper and bake until the dough is golden brown and dry to the touch, about 13 minutes more.
-
18
Cool completely on a rack.
-
19
Meanwhile, make the pastry cream: Whisk the egg yolks, sugar, and cornstarch together in a medium bowl until the sugar is dissolved; set aside.
-
20
Put the milk, ginger, and salt in a medium saucepan and warm over medium-high heat until bubbles form around the edges, about 5 minutes.
-
21
Remove from the heat and add the warm milk to the egg yolks in a slow, steady stream, whisking constantly.
-
22
Return the mixture to the saucepan, set over low heat, and cook, whisking constantly and vigorously, until the mixture thickens, about 7 minutes.
-
23
The cream should stick to the bottom of the saucepan and form a ribbon on the surface when you lift the whisk.
-
24
Remove from the heat and stir in the vanilla and then the butter until melted and smooth.
-
25
Transfer the pastry cream to a large bowl, cover the surface directly with plastic wrap, and let it set and thicken at room temperature, about 2 hours.
-
26
(If you are preparing this ahead of time, refrigerate the cream until ready to use.)
-
27
Unmold the tart shell and transfer to a serving plate.
-
28
Remove the ginger from the pastry cream, and spread the cream evenly into the shell, smoothing the top with an offset spatula or a table knife.
-
29
Arrange the fruit decoratively on top.
-
30
Mix the jam with 2 teaspoons water, and brush this glaze over the top of the tart.
-
31
Serve.
