-
1
Mix flour, sugar and salt in processor.
-
2
Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
-
3
Whisk egg yolk, cream and vanilla in small bowl.
-
4
Add to flour mixture; process until moist clumps form.
-
5
Gather dough into ball.
-
6
Flatten into disk.
-
7
Wrap in plastic; refrigerate 4 hours.
-
8
Pour milk into heavy medium saucepan.
-
9
Bring just to simmer.
-
10
Whisk yolks, sugar and cornstarch in medium bowl to blend.
-
11
Gradually whisk in hot milk.
-
12
Return mixture to same saucepan.
-
13
Whisk over medium heat until mixture thickens and comes to boil.
-
14
Boil 1 minute.
-
15
Pour pastry cream into medium bowl.
-
16
Stir in minced ginger.
-
17
Press plastic onto surface of pastry cream.
-
18
Cover; chill until cold, about 4 hours.
-
19
(Dough and pastry cream can be made 1 day ahead.
-
20
keep chilled separately.
-
21
Let dough soften slightly before pressing into pan.)
-
22
Preheat oven to 375F.
-
23
Press dough onto bottom and up sides of 11x7 1/2-inch rectangular or 11-inch round tart pan with removable bottom.
-
24
Line crust with foil.
-
25
Fill with dried beans or pie weights.
-
26
Bake until sides of crust are set, about 15 minutes.
-
27
Remove foil and beans.
-
28
Bake until crust is golden, piercing with fork if bubbles form, about 15 minutes.
-
29
Transfer pan to rack and cool completely.
-
30
Remove sides from pan.
-
31
Combine preserves and Cognac in small saucepan.
-
32
Stir over medium heat until preserves melt and mixture is thick, about 2 minutes.
-
33
Strain syrup into another small saucepan; discard solids.
-
34
Brush half of syrup onto bottom of crust.
-
35
let stand at room temperature until set, about 5 minutes.
-
36
Spread pastry cream evenly over.
-
37
Arrange fruit over pastry cream.
-
38
Rewarm ginger syrup.
-
39
Brush over fruit.
-
40
(Can be made 2 hours ahead.
-
41
Cover and chill.)
-
42
Garnish tart with mint.
