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1
Pastry cream: In medium saucepan, whisk together 11/2 cups milk, sugar and salt.
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2
Put flour into small bowl. Add remaining 1/2 cup milk little by little, stirring to make a smooth paste. Press paste through sieve with wooden spoon into saucepan with milk-sugar mixture. Add vanilla and orange oil or extract.
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3
Stirring constantly, bring to a boil over medium heat. Continue cooking and stirring 6 minutes longer. Scrape into bowl using spatula. Place plastic film directly on top and chill 4 to 6 hours. (Makes 2 cups.)
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4
Crust: In food processor, combine flours, oil, sugar, baking powder and salt.
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5
With motor running, add ice water by the tablespoonful and process just until dough comes together, about 4 minutes.
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6
Turn dough out on work surface and briefly knead into a ball. Wrap and chill in refrigerator about 1 hour.
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7
Preheat oven to 375 degrees. Coat 9-inch tart pan with nonstick cooking spray.
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8
Place two 15-inch lengths of wax paper on counter, overlapping in middle.
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9
Place dough in middle. Cover with two additional sheets of overlapping wax paper. Roll dough out into 13. to 14-inch circle about 1/8 inch thick.
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10
Carefully peel wax paper from top and transfer dough to tart pan. Ease dough into pan, pat evenly and press edges into sides of pan. Press with tines of fork around top of crust to make decorative design.
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11
Prick bottom of dough at 1 inch intervals with fork. Bake until crust is golden and edges begin to shrink from sides of pan, 15 to 18 minutes. Remove to wire rack and let cool. Remove side of pan and slide crust onto serving plate using spatula.
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12
Spread cooled pastry cream evenly into baked tart shell. Arrange berries in concentric rings over pastry cream, larger berries should be outside, smaller berries toward center.
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13
Heat apple jelly in small non-aluminum saucepan until melted, whisking to make smooth. With pastry brush, dab and brush apple jelly over tops of berries. To serve, slice with serrated knife into 12 equal pieces.
