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1
Combine flour, sugar, and salt in processor; blend 5 seconds.
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2
Add butter and blend, using on/off turns, until coarse meal forms.
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3
Add egg yolk and cream.
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4
Using on/off turns, blend until moist clumps form.
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5
Gather dough into ball.
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6
Press dough evenly into 9-inch-diameter tart pan with removable bottom.
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7
Pierce dough all over with fork.
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8
Chill 1 hour.
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9
Preheat oven to 375F.
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10
Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes.
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11
Cool.
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12
Stir cream and cornstarch in medium bowl until cornstarch dissolves.
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13
Add eggs, egg yolks, and vanilla; whisk to blend.
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14
Boil vinegar in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes.
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15
Add 3/4 cup water, sugar, and butter.
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16
Stir until butter melts; return to boil.
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17
Gradually whisk vinegar mixture into egg mixture; return to pan.
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18
Whisk until custard thickens and boils, about 1 minute.
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19
Strain into bowl; cool.
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20
Spread custard in prepared crust.
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21
Cover and chill tart at least 3 hours and up to 1 day.
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22
Arrange strawberry slices in star pattern in center of tart.
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23
Arrange raspberries in star pattern.
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24
Surround with blueberries.
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25
Cover loosely and chill until ready to serve.
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26
(Can be made up to 6 hours ahead.)
