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1
Blend first 4 ingredients in processor.
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2
Add butter; cut in using on/off turns until mixture resembles fine meal.
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3
Blend in enough water by tablespoons to bind dough.
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4
Gather into ball; flatten into disk.
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5
Wrap in plastic; chill 1 hour.
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6
Preheat oven to 350F.
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7
Roll out dough on floured surface to 11-inch round.
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8
Transfer to 9-inch-diameter tart pan with removable bottom.
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9
Trim edges.
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10
Freeze crust 15 minutes.
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11
Line with foil.
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12
Fill with dried beans or pie weights.
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13
Bake until set, about 20 minutes.
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14
Remove foil and beans and bake crust until golden, about 10 minutes.
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15
Transfer to rack and cool.
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16
(Can be made 1 day ahead.
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17
Cover and let stand at room temperature.)
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18
Place cream in heavy medium saucepan.
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19
Scrape in seeds from vanilla bean; add bean.
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20
Bring to simmer.
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21
Whisk sugar, yolks and cornstarch in small bowl to blend.
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22
Slowly whisk hot cream into yolk mixture.
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23
Return to saucepan and cook over medium heat until custard thickens and boils, whisking often, about 7 minutes.
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24
Discard vanilla bean.
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25
Chill until firm but still spoonable, whisking occasionally, about 1 hour.
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26
Spread preserves in crust.
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27
Carefully spoon custard over.
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28
Refrigerate until custard is firm, 4 to 8 hours.
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29
Preheat broiler.
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30
Press brown sugar through sieve over tart, covering evenly.
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31
Broil until sugar caramelizes, rotating pan as necessary to prevent burning and watching carefully.
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32
Chill 1 hour.
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33
Transfer to platter.
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34
Garnish with berries and mint.
