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1
Mix flour, powdered sugar, ground ginger and salt in processor.
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2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Whisk 1 yolk and water in small bowl to blend.
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4
Add to processor by tablespoonful and process until moist clumps form.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and refrigerate 1 hour.
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7
Pour milk into heavy medium saucepan.
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8
Add ginger.
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9
Scrape in seeds from vanilla bean; add bean.
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10
Bring to simmer.
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11
Remove from heat.
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12
Cover and let steep 30 minutes.
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13
Strain and return to same saucepan.
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14
Bring to simmer.
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15
Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended.
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16
Gradually whisk in hot milk.
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17
Return mixture to same saucepan.
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18
Whisk over medium heat until mixture thickens and comes to boil.
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19
Boil 1 minute.
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20
Pour pastry cream into clean bowl.
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21
Press plastic onto surface and refrigerate until well chilled, about 4 hours.
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22
Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round.
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23
Transfer to 11inch round tart pan with removable bottom.
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24
Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights.
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25
Bake until sides of crust are set, about 15 minutes.
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26
Remove foil and beans.
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27
Bake until crust is golden, piercing with fork if bubbles form.
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28
Transfer pan to rack and cool completely.
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29
Combine preserves and Cognac in heavy small saucepan.
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30
Stir over low heat until preserves melt.
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31
Transfer to processor; puree until smooth.
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32
Brush half of syrup over bottom of crust.
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33
Spread pastry cream evenly over.
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34
Arrange fruit over pastry cream.
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35
Rewarm preserve mixture.
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36
Brush over fruit.
