-
1
To make the pastry cream, in a medium pot combine the milk and vanilla bean, scraping the vanilla seeds into the pot.
-
2
Scald over medium heat.
-
3
Remove from the heat.
-
4
In a medium bowl, mix the sugar and flour.
-
5
Add the egg yolks and beat until pale yellow and frothy.
-
6
Whisking constantly, add 1/3 cup of the hot milk to the egg mixture, then beat back into the hot milk.
-
7
Return to medium heat, and whisking constantly, cook until thick, 3 to 5 minutes.
-
8
Remove from the heat and strain through a fine mesh strainer into a clean bowl, and discard the vanilla bean.
-
9
Stir in the butter.
-
10
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming.
-
11
Refrigerate until cool, about 2 hours.
-
12
In a small saucepan, combine the jam and kirsch and heat until dissolved.
-
13
Remove from the heat and let cool slightly.
-
14
Spread the pastry cream evenly over the pastry crust.
-
15
Arrange the fruit in an even, decorative pattern over the cream and brush with the jam glaze.
-
16
Let sit for 10 minutes before serving.
-
17
Wine Pairing: Banfi Brachetto d' Aqui, Italy
-
18
Sift the flour, sugar, and salt into a large bowl.
-
19
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
-
20
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
-
21
Add more water as needed to make a smooth dough, being careful not to over-mix.
-
22
Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for at least 30 minutes.
-
23
Preheat the oven to 400 degrees F.
-
24
On a lightly floured surface, roll out the dough to fit into a 10-inch tart pan with a removable bottom.
-
25
Press the dough into the pan and cut until trim with the edges.
-
26
Line with parchment pastry and pie weights or dry beans, and bake until set, 12 to 15 minutes.
-
27
Remove the paper and weights and bake until golden brown, 10 to 15 minutes.
-
28
Remove from the oven and cool on a wire rack until ready to fill.
